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Get Great Grilled Vegetables Platter Recipe from Food Network
cooking.nytimes.com
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
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Get Turkey Reubens Recipe from Food Network
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Get Chili-Stuffed Deviled Eggs Recipe from Food Network
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Get Beer-Braised Baby Back Ribs Recipe from Food Network
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Get Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions Recipe from Food Network
www.allrecipes.com
Plan ahead to create albondigas, a special meal of Spanish-style breaded meatballs fried and then simmered in a tangy, rich tomato sauce.
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online