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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple and quick pepper sauce using common ingredients, including black pepper and garlic, is similar to an Alfredo, only much lighter.
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It's about that thyme for chicken and mushrooms.
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Enjoy this recipe for lunch or a light dinner. Mussels are an inexpensive and highly nutritious shellfish that children usually come to enjoy because of their gentle taste.
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network
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Serve a tender corned beef brisket to your family for any special occasion or just because it's so tasty. The meat is slowly cooked in an oven for maximum flavor.
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This dip is perfect with tortilla chips or as a spread for a sandwich.
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Easy chips made from wonton wrappers and flavored with a Japanese seasoning mix.
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Traditional Mexican black beans stewed with chorizo and epazote.
cooking.nytimes.com
The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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Beef sirloin cubes cook in a tomato sauce with okra and Middle Eastern seasonings for a flavorful dish to serve with hot cooked rice.