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cooking.nytimes.com
Grilled ratatouille is a warm-weather recipe with many charms in both method and result Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same
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This Spanish-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser.
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Pork shoulder roasted with plenty of garlic is sliced, pan-fried, and served over white beans with romaine and tomato salad for a gourmet take on a budget cut.
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Turkey leg meat cooks to perfect tenderness with vegetables and potatoes in a creamy sauce to serve over hot cooked rice. This comforting meal is made in the slow cooker.
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Favorite flavors from the Southwest--peppers, black beans, corn, chiles--with shredded cheese and avocado make a delicious layered salad.
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This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick.
cooking.nytimes.com
This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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Get LOBSTER SAUCE Recipe from Food Network
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Get Breakfast Biscuits Recipe from Food Network
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Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.
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You'll definitely want seconds of these creamy alfredo shells.
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A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.