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cooking.nytimes.com
This is not your average broccoli soup Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself
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Get Fried Couscous Salad Recipe from Food Network
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Get Mini Meatball Pasta Bake Recipe from Food Network
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Fresh potato gnocchi means no boiling is necessary for this easy, cheesy dish.
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Get Mexican Chicken Soup Recipe from Food Network
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Get Grilled Spicy Sausages with Onion Marmalade Recipe from Food Network
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Get Chiles Rellenos Recipe from Food Network
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Get Brined Pork Chops with Soft Parmigiano Polenta Recipe from Food Network
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Our new favorite way to eat chicken parm.
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Get Creamy Grits with Tomato Gravy and Greens Recipe from Food Network
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Get Crispy Curry Cutlet Sandwiches on Naan Bread Recipe from Food Network