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Bacon and white wine make this skillet turkey, by Lindsay Ostrom of Pinch Of Yum, a welcome twist on the standard holiday fare.
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Great for a party, these flatbreads pack an entire antipasto tray into a single crunchy, gooey snack.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Want to say "be mine" in style? Present your beloved with a cluster of white chocolate-vanilla candies tucked into a nest of dark chocolate curls.
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Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe. Serve these me
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I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
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This rice cooker Spanish rice gets big flavor from salsa, tomatoes, cumin, chili powder, and peppers; perfect it more vegetables and spices.
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Delicious easy way to bake pork chops even the kids love.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!