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Get Fried Artichoke Bottoms with Picholine Olive Dressing Recipe from Food Network
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Apple pie without any apples? Sorcery.
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Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.
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Keep tuna on hand for quick, last-minute pasta sauces. Lemon zest, lemon juice, and tons of fresh herbs brighten this one. Though Italian cooks stick to canned tuna for this kind of sauce, you might try it with fresh tuna steaks, seared and sliced.
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Our English trifle combines fruit, jam, juice-drenched pound cake, and whipped cream.
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Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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Soy sauce, olive oil, lemon, and garlic are combined for a one-hour steak marinade. Marinate less tender cuts of steak for longer. Recipe can be multiplied.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cognac, lemon juice, cura ao
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Get Roasted Green Chile Hollandaise Recipe from Food Network
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Melt-in-your-mouth pork chops coated with lemon pepper and baked in butter, olive oil and Worcestershire sauce.
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Tender tilapia fillets are seasoned with lemon and herbs, and served over Parmesan pasta for a light, fresh taste.