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Broccoli rabe, blanched then sautéed in olive oil with garlic and chili pepper flakes. Tossed with sun dried tomatoes, pasta, and Parmesan.
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A classic sandwich -- savory ham and cheese -- gets a lift with the addition of sweet, crunchy Fuji apple slices.
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A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.
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This zesty rub will bring out the best in ribs and other meats. Try it on chicken!
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These hamburgers combine ground beef with sun-dried tomatoes, blue cheese, Worcestershire sauce, and dry mustard. These are best on the grill for great flavor.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar