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cooking.nytimes.com
“I was invited to cook dinner for Nora Ephron.” As was wont to happen at one point in New York Back in 2009, Sam Sifton was invited to a potluck in which “guests were meant to bring food inspired by Ephron’s career or by the woman herself.” He drew meatloaf, a dish she was known for Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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This is my Brazilian mother's recipe for lasagna. She used ground beef in the sauce and filling and I added the artichokes to the recipe because I love them...
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An untraditional marriage: German sausage meets Italian green.
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An easy recipe for chicken marinated in a smooth blend of chiles, cumin, ginger, and black pepper, then grilled and stuffed into tacos.
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Get Cornbread Recipe from Food Network
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Get Farfalle Del Mondo Recipe from Food Network
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Get Lemony Sunshine Cupcakes Recipe from Food Network
cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
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Get Rabbit Stew Recipe from Food Network
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Get Kale and Quinoa Salad Recipe from Food Network