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Ever had branzino? Either way, you'll love it grilled! Buy the whole fish, grill it, and serve it topped with a rosemary vinaigrette. (Best substitutes are walleye, Pacific rock cod, or a large Atlantic black sea bass.)
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Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe.
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Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.
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This versatile side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.
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Very delicious easy to make chicken over rice dish. Sweet but with some heat.
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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
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Slow-cooked with shallots, wine, and herbs.
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Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
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A classic roasted beet salad with oranges, radicchio, and black olives.
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This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.