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Get Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce Recipe from Food Network
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This homemade pizza sauce should be made at least a day ahead of time to allow the flavors to meld.
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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
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A very quick and easy curry to serve up with rice and a salad.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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An easy-to-prepare caprese mac and cheese recipe is made entirely in the oven and topped with tomatoes, basil pesto and crispy crumbs.
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
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Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.
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Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
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I taught you to make paneer in my previous post (http://hannascreation.com/how-to-make-paneer/). I want to show you how to make paneer in this post. The recipe...
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.