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The herbed vinaigrette here would be lovely on any summer lettuces.
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This steak recipe is a flavorful balance of sweetness from the vegetables, acidity from the wine and richness from the beef.
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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
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Get Bison Steak au Poivre with Red Wine Shallot Marmalade Recipe from Food Network
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Get Grilled Flank Steak with Shallot and Red Wine Sauce Recipe from Food Network
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This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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Get Butterflied Chicken Greek Style Recipe from Food Network
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The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.