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Heirloom green beans simmered with bacon, garlic, salt, and pepper bring out the best of a garden favorite.
Heirloom green beans simmered with bacon, garlic, salt, and pepper bring out the best of a garden favorite.
www.foodnetwork.com
Get Kale Mashed Potatoes Recipe from Food Network
Get Kale Mashed Potatoes Recipe from Food Network
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Get Pork Rinds with Chile Lime Salt Recipe from Food Network
Get Pork Rinds with Chile Lime Salt Recipe from Food Network
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Layers of polenta, tofu, bananas, avocado, and mango salsa combine for a surprising and simple meal.
Layers of polenta, tofu, bananas, avocado, and mango salsa combine for a surprising and simple meal.
www.delish.com
Add some heat to your mashed potatoes with this chipotle and garlic recipe by chef Aarón Sánchez.
Add some heat to your mashed potatoes with this chipotle and garlic recipe by chef Aarón Sánchez.
www.allrecipes.com
This fusion peach salsa combines hot and sweet Asian flavors. It's great as a dip with tortilla chips or served as a garnish with meat dishes.
This fusion peach salsa combines hot and sweet Asian flavors. It's great as a dip with tortilla chips or served as a garnish with meat dishes.
www.foodnetwork.com
Get Mini Frittatas Recipe from Food Network
Get Mini Frittatas Recipe from Food Network
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A quick, tasty tomato soup made with fat-free evaporated milk and canned tomatoes, dressed up with seasonings, makes a great light lunch or supper.
A quick, tasty tomato soup made with fat-free evaporated milk and canned tomatoes, dressed up with seasonings, makes a great light lunch or supper.
www.simplyrecipes.com
What's Beer Can Chicken, you ask?! A whole chicken cooked upright with a can of beer as its base. The reward? Tender, falling-off-the-bone chicken that's moist on the inside, crispy on the outside.
What's Beer Can Chicken, you ask?! A whole chicken cooked upright with a can of beer as its base. The reward? Tender, falling-off-the-bone chicken that's moist on the inside, crispy on the outside.
cooking.nytimes.com
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish Thinly slicing the sprouts is faster, though less refined The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish Thinly slicing the sprouts is faster, though less refined The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane
www.delish.com
Ricotta, mozzarella, Parm, oh my!
Ricotta, mozzarella, Parm, oh my!
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A simple, straightforward mix of crispy cucumber, sweet bell peppers, juicy tomatoes and zingy onions get tossed around with macaroni, then bathed with a creamy dressing for a delightful picnic salad.
A simple, straightforward mix of crispy cucumber, sweet bell peppers, juicy tomatoes and zingy onions get tossed around with macaroni, then bathed with a creamy dressing for a delightful picnic salad.