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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A cupcake recipe spiced with the traditional pumpkin pie flavors of cinnamon, cloves, nutmeg, and vanilla.
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This roasted butternut squash panzanella recipe has toasted bread, walnuts, and dried cranberries tossed in a garlic-and-shallot balsamic vinaigrette.
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Blackberry shortcake with blackberries, butter and cream biscuits, and whipped cream
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A light, spicy quick bread recipe that's a great way to use up leftover roasted sweet potatoes.
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If you like oatmeal chocolate chip cookies, you'll love these Big Brother Ice Cream Sandwich Cookies, which have double doses of chocolate and incorporate peanut...
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Homemade Thai-style red curry paste contains multiple layers of flavor and can be customized to meet your tastes.
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Get Creamy Corn and Vegetable Soup Recipe from Food Network
cooking.nytimes.com
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of pepperoncini And you can certainly cook it that way The raves are justified
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Get Moussaka Recipe from Food Network
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Get Mushroom Barley and Roasted Asparagus Salad Recipe from Food Network