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cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
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Get Grilled Shrimp Skewers with Romesco Sauce Recipe from Food Network
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A simple blend of just a few delicious ingredients, this dish delivers serious flavor. It makes a great presentation when you use unusual varieties of eggplant...
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Get Paella with Tomatoes Recipe from Food Network
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This dish is just brimming with fresh vegetables. Feel free to substitute your favorites.
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A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
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Get Hutspot Mit Klapstuk Recipe from Food Network
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Get Crispy Chickpeas Recipe from Food Network
Ingredients: chickpeas, olive oil, salt
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Get Japanese Beef and Vegetables: Sukiyaki Recipe from Food Network
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Get Veggie So Low Mein Recipe from Food Network
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Get Vegetarian Potpie Recipe from Food Network