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Working a little of this paste into ground meat, steaks or chops adds incredible flavor.
cooking.nytimes.com
Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
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A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
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Chef John's recipe for miso-glazed Barramundi is a quick and easy way to prepare the delicate, flaky, and sustainable white fish.
cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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lamb chops are marinated in olive oil, roasted garlic and red wine, then braised on the stovetop. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.
Ingredients: lamb, garlic, thyme, olive oil, red wine, onion
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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A Thai-inspired dish that's a great alternative to takeout.
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