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cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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Get Lemon Chicken Breasts Recipe from Food Network
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Olive oil, red bell peppers, garlic and sherry give this gently simmered fish its Spanish accent. Theyre pureed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
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This savory quinoa dish with carrots, mushrooms, and baby kale is a quick and easy one-pot vegetarian meal that's hearty and satisfying.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
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Quinoa is paired with butternut squash, chicken, and goat cheese to make a healthy one-dish meal, full of flavor, color, and texture.
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Get Peanut Swirl Brownies Recipe from Food Network
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.