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cooking.nytimes.com
Delicata is a light yellow squash with green stripes and a creamy, rich texture One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata
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Get Chicken Salad Contessa Recipe from Food Network
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Get Darwell's - Crawfish Etouffee Recipe from Food Network
cooking.nytimes.com
This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken prosciutto! with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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Get Halibut Ceviche Recipe from Food Network
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
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No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.