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This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network
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Get Homemade Mayonnaise Recipe from Food Network
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Get Fried Catfish Recipe from Food Network
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Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris.