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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned green beans are mixed with cream of mushroom soup and milk, and baked topped with crispy French fried onions in this classic American side dish.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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Ali Maffucci's recipe for Foil Pouch Sea Bass
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Get Vietnamese BBQ Pork Meatballs (Nem Nuong) Recipe from Food Network
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Thailand is the inspiration for this quick, stir-fried dish of rice, curry, chicken meat, and pineapple.