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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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This recipe is by Florence Fabricant and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wildly flavorful and easy homemade curry that'll have you ditch your take-out menu after 1 bite.
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Get Spring Green Risotto Recipe from Food Network
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Get Spring Green Risotto Recipe from Food Network
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When I developed this recipe, I set out to replicate, more or less, the texture of a fudge pie I had on occasion as a child at a café in Oakland, CA-softer than...
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