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cooking.nytimes.com
Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
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BEST Meatloaf EVER! Learn to how to make meatloaf with ground beef, pork sausage, onion, celery, garlic, egg, parsley, and breadcrumbs. Homemade meatloaf is a staple. You'll want to keep this classic meatloaf recipe on hand.
cooking.nytimes.com
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
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Champagne Chocolate Truffles! So easy, yet so impressive. Made with just dark chocolate, cream, and CHAMPAGNE! Add gold leaf on top if you're feeling fancy.
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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Get Lime-Marinated Flank Steak with Herb Salad Recipe from Food Network
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Get Cuban Steak Sandwiches Recipe from Food Network
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Get Bolognese Sauce Recipe from Food Network
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Get Linguine with Shrimp and Lemon Oil Recipe from Food Network
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Get Cuban Steak Sandwiches Recipe from Food Network
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Get Chicken Cacciatore Recipe from Food Network