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Get Shrimp Mousse Topped Salmon Recipe from Food Network
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Get Ham Crouquettes Recipe from Food Network
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Get Panna Cotta with Berry Sauce Recipe from Food Network
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Get Pork Filet in Dark Ale: Filet pur de Porcelet Pane aux Fruits Secs, Sauce Nostradamus Recipe from Food Network
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Get Brie and Merlot Mushrooms Bites Recipe from Food Network
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Get Cannellini Beans with Herbs and Prosciutto Recipe from Food Network
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Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor thats delicious with grilled sausage.
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This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version, which is still pretty garlicky It’s easy to make, and wonderful with all sorts of vegetables, like greens, steamed artichokes and asparagus
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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ranchero Rice Recipe from Food Network