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cooking.nytimes.com
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
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Get Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney Recipe from Food Network
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This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor.
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A fall-inspired apple cocktail from the Food Network's Aida Mollenkamp.
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Get Sicilian Harvest Salad Recipe from Food Network
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Apple crisp and cheesecake are baked together in a graham cracker crust creating the perfect combination of 2 favorite desserts in one.
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Topped with real pieces of cannoli shell, this no-bake, Italian cheesecake is the best of both dessert worlds.
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Get Tabouleh Recipe from Food Network
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Get Cole Slaw with Pecans and Spicy Dressing Recipe from Food Network
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Roasted peaches, tomatoes, and onion are tossed in lemon juice for a different spin on regular salsa.
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Chef John shows you how to perfect the world-famous Portuguese custard tarts, from buttering and folding the dough to incorporating the custard with the sugar syrup.
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This is my version of a dish I had some years ago in a meyhane in the Nevirzade district of Istanbul. I love the combination of the sweetness of the caramelized...