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Marinated overnight with coriander and caraway and cooked slow with floral quince.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
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Get Brussels Sprout Gratin Recipe from Food Network
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Get Roasted Cauliflower Risotto Recipe from Food Network
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A perfect casserole for apple season! Tart green apples baked with sweet Italian sausage in a pie crust, topped with Italian cheeses.
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If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
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Curry flavors and coconut oil make a delicious alternative to the traditional buttery popcorn toppings.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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This mango, tomato, and nectarine salsa blends sweet and spicy flavors into a unique dip or topping that can be served hot or cold.
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Get Chickpea and Potato Soup Recipe from Food Network