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A recipe for vegetarian cauliflower and chickpea tacos with lime crema from Plated.
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If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
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Get Waka Waka Salad Recipe from Food Network
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Get Classic Greek Salad Recipe from Food Network
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Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine.
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Crispy romaine lettuce, juicy cherry tomatoes, crunchy-fried bacon and homemade croutons are tossed with a creamy, tangy, fresh basil infused dressing in this satisfying salad!
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Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.
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Top Chef winner Richard Blais's version of a classic pasta dish, Spaghetti and Bone Marrownara Meatballs, adds rich depth to the tomato sauce with chopped bone...
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Get Lamb Chops with Carrot Puree and Cucumber Salad Recipe from Food Network
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Get Cioppino Recipe from Food Network
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This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.