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Grilled pork tenderloin topped with a tasty orange marmalade glaze.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.
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This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Deli sliced maple-turkey is layered with bacon and Swiss cheese on black raisin bread (or any style raisin bread) to make a sweet-savory grilled sandwich.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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This stuffed pork chop recipe is filled with a pumpernickel-apple stuffing and served with a cider–apple brandy sauce.
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Mascarpone cheese adds a sophisticated touch to this down-home side dish and makes the grits even creamier.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.