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A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store.
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Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
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This recipe is traditionally served with German sausages.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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Just like the name of the dish implies, this recipe makes a lovely side dish of green beans, kalamata olives, and tomatoes. These items are tossed with red wine vinegar, garlic, and oregano before being finished with a sprinkling of feta cheese. Allow the flavors to marinate together overnight for even better results.
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Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are being honest —probably over ice cream But that’s a different conversation
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A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.
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At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food For him, Japan and South America are not an ocean apart
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Recipe for Mozzarella and Arugula Salad with Croutons and Black Olives, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Get Mozzarella Salad Recipe from Food Network
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This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.