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cooking.nytimes.com
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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Get Porchetta Recipe from Food Network
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An easy, healthy juice recipe with kale, spinach, romaine, celery, cucumber, and parsley plus bright-tasting lemon and Fuji apple.
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Spaghetti tastes better when served in a skillet and topped with creamy baked eggs.
cooking.nytimes.com
This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.
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Serve this classic beef rib roast (prime rib) recipe made with horseradish, herbs, and red wine sauce for a special Christmas meal.
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe from Food Network
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Get Mixed Roasted Potatoes With Herb Butter Recipe from Food Network