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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.
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Rich, cheesy topping goes perfectly with mild flavored halibut.