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A little slice of heaven.
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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
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Tri Tip is a great BBQ favorite started in Ca and I use it to make tacos
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An easy decoration of buttercream bouncing balls gives this kids' birthday cake its fun and festive vibe.
cooking.nytimes.com
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
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This is our family recipe for a super tender roast with very rich gravy. There's something that a nice dark red wine does for a large cut of beef that just complements...
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
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Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Peach is the flavor of the summer! Give the peachy taste a fiery touch in this cocktail with a couple of slices of serrano chile pepper.