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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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Get Rotini with Chicken Marsala Ragout Recipe from Food Network
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Coarsely chopped curly green chicory is a great alternative to the endives; both offer a marvelous bitter edge and refreshing crunch.
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Sea bass is rubbed with seasonings, and grilled in an herbed butter blend.
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Here's a savory pasta dish that actually has some sweet notes in the corn, cream and ham that compose the delicious sauce.
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In this recipe for the Egyptian street food ta'ameya, ground fava beans and herbs are rolled in sesame seeds and fried into crisp falafel.
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Add some Greek flavors to your lentil salad with feta cheese, red onion, fresh tomatoes, and oregano.