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cooking.nytimes.com
Pizza is many things to many people, but one thing it usually is not: is healthy But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized
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Chris Santos' recipe for Rigatoni with Merguez sausage, ricotta, and brown butter
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A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts.
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Get Watermelon and Halloumi Recipe from Food Network
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Turmeric turns this simple rice pilaf with onion, peas, and carrot a beautiful bright yellow, an easy side dish ready in under an hour.
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Get Spicy Green Papaya Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Catfish in stewed tomatoes and oregano over rice.
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Get Steak Hand Pie Recipe from Food Network