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cooking.nytimes.com
A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.
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Get Roasted Vegetable Frittata Recipe from Food Network
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Get Italian Rainbow Cookie Cake Recipe from Food Network
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Chicken Mulligatawny curry soup! So EASY to make and absolutely delicious, you will want to make over and over again.
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Get Iced Citrus Crackle Cookie Recipe from Food Network
cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.