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Pimiento cheese spread is one of those Southern comfort foods that doubles as a really delicious appetizer. If solace is what you're seeking, use the spread to make a sandwich on white bread, or grill for a tasty grilled cheese.
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Before the hard salami, ham and provolone are piled on, the bread for these New Orleans sandwiches is spread with a piquant olive salad flavored with garlic, oregano and fresh parsley.
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In spring, sweet garden peas are at their peak of flavorand Michael Symon makes every effort to incorporate them into his recipes, like this one.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.
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Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad.
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Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap Serve the pasta in small portions; it is undeniably a bit on the rich side
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Get Holiday Deviled Eggs Recipe from Food Network
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Korma is a popular spiced curry stew prevalent throughout Pakistan and India.
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Spread your bread with the earthy flavors of the Italian countryside. Cream cheese, garlic, artichoke hearts, olives, green onions, sun-dried tomatoes, parsley and chives all converge to make a rich and colorful appetizer.
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This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.