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cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
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Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue.
www.simplyrecipes.com
Love butterscotch? Then put these cookies on your list! These crispy, crunchy butterscotch cookies made with brown sugar and browned butter, perfect for dunking in milk or coffee.
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Get Summer Squash and Bacon Galette Recipe from Food Network
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Get Turkey Swedish Meatballs Recipe from Food Network
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Get Herb and Apple Stuffing Recipe from Food Network
cooking.nytimes.com
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
www.allrecipes.com
Straight from Grandma's recipe box, this chicken casserole full of canned vegetables is easy to throw together on a weeknight and leftovers freeze well.
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Cabbage leaves are rolled around a mixture of ground beef, pork, and spices, then simmered in tomato soup until tender in this authentic Golabki recipe.
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Chicken breasts are simmered with marinara sauce in a slow cooker, then topped with mozzarella and Parmesan cheese in this simple recipe.
www.allrecipes.com
Chef John's recipe for lattice-top peach pie is the perfect summer dessert.