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In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Get Yankee Okra Recipe from Food Network
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Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
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This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
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Get Sunny's Warm German Potato Salad Recipe from Food Network
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This simple, flavorful beef roast rubbed with thyme, paprika, and cumin is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
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A comforting soup to serve any time of the year.
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Perfect with any meal, this spinach salad is a blend of sweet persimmon, tart pomegranate seeds, creamy goat cheese, and crunchy sliced almonds.
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No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
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Ask your butcher for coarsely ground pork shoulder (or grind it yourself), add a few tasty seasonings, and enjoy your own homemade breakfast sausage patties.
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Get Hash Brown Casserole Recipe from Food Network