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This is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is easy and delicious.
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This scrumptious gluten free, egg-free vegan mayo has quickly become a family favorite.
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Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!
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Fry or grill this Cypriot-style cheese and serve with a Greek salad and crusty bread for a complete meal.
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In this Lithuanian dish, potatoes are processed with onions, topped with crispy-fried salt pork, and baked until golden brown.
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Angel hair don't care.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a crunchy herbed garnish on a soup or salad.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
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Mussels have three things going for them: Theyre cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawbackthe tedious chore of scrubbing and debearding.