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This is my version of a dish I had some years ago in a meyhane in the Nevirzade district of Istanbul. I love the combination of the sweetness of the caramelized...
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A simple vegan butternut squash soup with ginger, apple, carrot, and coconut milk that is additionally sweetened with a bit of maple syrup.
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This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast First, lightly brown the chicken and remove it from the pan
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Rustic salsa verde is an ideal accompaniment to grilled shrimp. We've taken it a step further and added them, with zucchini, to pasta.
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Get Italian Marinated Chicken with Red Potatoes Recipe from Food Network
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Parmesan is the salmon hack your life has been missing.
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Get Argentinean Beef Skewers with Chimichurri Recipe from Food Network
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Get Crusty Baked Shells & Cauliflower Recipe from Food Network
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Get Salad Wrap with Greek Yogurt Feta Cheese Dip Recipe from Food Network