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cooking.nytimes.com
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
cooking.nytimes.com
This is like a pasta version of the classic rice and peas risotto, risi e bisi It’s a beautiful springtime dish You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.
www.foodnetwork.com
Get Spanish Omelet with Romesco Sauce Recipe from Food Network
cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
www.allrecipes.com
Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.
www.allrecipes.com
Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
www.delish.com
Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
www.allrecipes.com
Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
www.simplyrecipes.com
Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
www.delish.com
Recipe for Halloumi with Summer Vegetable Ragout, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Cauliflower and eggplant are roasted together, seasoned with curry powder, cumin, and garlic salt, for a savory side dish.
www.delish.com
Juicy grilled brats and beer are a classic combination.