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cooking.nytimes.com
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example
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Get Deconstructed Eggplant Parmesan Sandwich Recipe from Food Network
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This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.
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This light pasta dish substitutes ribbons of squash for some of the pasta, and is flavored simply with ricotta salata cheese and fresh herbs.
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Learn to cook homemade crab cakes with fresh aioli. This easy recipe has no filler, just crabmeat bound with a light aioli and coated with crispy panko breadcrumbs...
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You need not conjure New England with your Thanksgiving turkey This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
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Get Lemon Chicken and Leek Rice Pilaf Recipe from Food Network
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Get Fried Chicken Sandwich Recipe from Food Network
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This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust If you don't have the time to make the crust, store bought will work just fine.
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Get Cuban Picadillo Recipe from Food Network
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Ready in under 30 minutes, you'll flip for this simple homemade pesto. Using part kale and basil, it's a next level sauce your pasta deserves.
cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably