Search Results (993 found)
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This quick and easy buckwheat avocado salad with goat cheese is gluten-free and a surefire crowd-pleaser.
cooking.nytimes.com
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey If your thyme is woody, discard the stems and just use the leaves If you don’t have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning
cooking.nytimes.com
This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.
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Get "Jucy" Lucys Recipe from Food Network
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This recipe trades in the traditional quiche crust for one made of crispy, hash-browned potatoes.
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Get Polenta Recipe from Food Network
Ingredients: olive oil, cornmeal, water, salt
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I was at a loss on what to serve for a friend's birthday—she and another guest are allergic to gluten, and another guest is vegan. I wanted to make a hearty...
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Layers of polenta, tofu, bananas, avocado, and mango salsa combine for a surprising and simple meal.
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Get Chicken Soup 3 Ways Recipe from Food Network
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Get Cucumber Canoes of Salmon Mousse Recipe from Food Network
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Balthazar's Oeufs Cocotte From The New York Cookbook