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Try this for breaded pork tenderloin that is lightly crunchy on the outside, tender and juicy with a hint of Mediterranean spice on the inside.
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A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.
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Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.
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A mixed seasoning topping makes these crispy little bagel bites an exceptional treat.
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This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Cooked in a pressure cooker or slow cooker, venison is moist and tender. Enjoy it as a main course or as a filling in a tortilla.
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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Chef John's ground beef and cornbread casserole gives you delicious tamale flavors in an easy weeknight dinner.
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This chicken is going to turn you into a ragin' cajun.
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