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cooking.nytimes.com
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth Elbow-shaped pasta is then added into the water to absorb all the meaty flavors Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.
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A challah made with whole wheat flour and sweetened with honey gets a lift from wheat gluten, and optional extra yumminess from raisins. Recipe makes 2 loaves.
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Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
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Apricot jam makes for an irresistible sweet-tart dressing for bitter greens.
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Get Skirt Steak With Peppers Recipe from Food Network
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Get Watermelon and Halloumi Recipe from Food Network
cooking.nytimes.com
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
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This is a simple cucumber salad with radish and red onion tossed in a citrus vinaigrette.
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Probably one of the easiest things in the world, taking less than 5 mins to prepare, it bolsters any salad, and I've developed this since first making one when...