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Switch up rice for couscous in this impressive, easy, and delicious pudding.
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Be sure to dry the scallops thoroughly before cooking so theyll brown nicely. A quick pan sauce of vermouth, butter and orange zest adds a delectable flavor.
cooking.nytimes.com
Some Jewish foods take a lifetime to love It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring
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Grilled chicken and tomatoes with lime butter.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Get Creme Brulee French Toast with Drunken Strawberries Recipe from Food Network
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert.