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This recipe is by Mark Bittman and takes About 3 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
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Get Loin of Pork with Green Peppercorns Recipe from Food Network
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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Get BBQ Sauce Recipe from Food Network
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Get Grilled Swordfish and Fiddleheads with Tomato Basil Salsa Recipe from Food Network
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This green salad uses fresh avocado slices, white onion, red onion, and bacon bits.
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
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Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker.
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Get Oxtail Recipe from Food Network