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This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.
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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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Get Roasted Vegetable Frittata Recipe from Food Network
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Get Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil Recipe from Food Network
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Get Simple Sirloin Steak With Chimichurri Recipe from Food Network
cooking.nytimes.com
This colorful dish is great on a dreary day, or any other time for that matter It doesn’t take long and can be a side for any chicken or fish dish – or, as Nigella Lawson originally suggested, as a perfect accompaniment to her recipe for dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes.
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.
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This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.
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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi's cookbook "Plenty," can be filled with almost anything.