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Get Grilled Salmon Steaks Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Spaghetti squash is roasted and served with sausage and a tomato sauce in this recipe for a delicious paleo-friendly meal.
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Get Sunny's Spicy Seattle Hoagie Recipe from Food Network
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Find out how this Top Chef and top judge prepares his killer stuffing!
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Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel This one comes together so quickly, you can make it on a whim.
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This crab boil delivers a full meal of Dungeness crabs, corn on the cob, andouille sausage, and potatoes for four in a single pot.
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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A recipe for a hearty, warming stew filled with flavorful sausage and fresh veggies.