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Beef short ribs are marinated in a savory sauce with sesame oil, green onions, and garlic then grilled in this gluten-free Kalbi recipe.
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I shared this potato salad with Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous-"Oh Wow! I could eat this salad every...
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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
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Get Turkey Sweet Potato Shepherd's Pie and Cran-applesauce Sundaes Recipe from Food Network
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Get Green Garlic and English Pea Soup Sips Recipe from Food Network