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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Light Fry Sauce Recipe from Food Network
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The creamy soup is obviously best enjoyed in a bread bowl to sop up the flavor. This dip means you can bring some seaside flair to a party.
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Vibrant and tangy fresh apricot jam, seasoned with Riesling wine.
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Get Fish Boil Recipe from Food Network
Ingredients: whitefish, salt, potatoes, butter, lemon
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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Kashmiri Spiced Potatoes This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum...
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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.
cooking.nytimes.com
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark With butter and cheese, or as the base for avocado toast, they are amazingly satisfying