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cooking.nytimes.com
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
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Get Spiced Scallop-Zucchini Kebabs Recipe from Food Network
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Get Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy Recipe from Food Network
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Get Saffron Chicken, Boiled Lemon and Green Bean Salad Recipe from Food Network
cooking.nytimes.com
I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day This one is especially nice with a little feta sprinkled on top.
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Get Lemon Icebox Bars Recipe from Food Network
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Get Flourless Carrot Bundt Cake Recipe from Food Network
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Get Chilled Cucumber Soup with Shrimp Recipe from Food Network
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Get Steak-Cut Oven Fries with Blue Cheese Dip Recipe from Food Network
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Get Smokin' Potato Salad Recipe from Food Network
www.allrecipes.com
These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example