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Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food "The mushrooms, which are easy to cook, require a certain amount of patience and trust Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever
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Cleaned clam shells stuffed with a mixture of crab meat, clams, and bread crumbs. Just pop them in the oven until bubbly for a special occasion or a delicious anytime snack.
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
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Our new favorite way to eat chicken parm.
cooking.nytimes.com
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs For best results, toss the soaked oats with the dressing and refrigerate overnight.
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This refreshing salad mixes crunchy cucumber and radishes, red onion slivers, and chewy chickpeas in a tart cumin-spiked lemon dressing. Recipe by Marcia Kiesel
cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mashed Potatoes and Rutabaga with Lemon Recipe from Food Network
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Get Flatbread With Bacon and Scallion Pesto Recipe from Food Network
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Get Grilled Mushroom Flatbread Recipe from Food Network
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Get Chicken Marsala Recipe from Food Network