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Homemade beef broth cooked with beets and cabbage.
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A spicy coconut-cilantro sauce tops this sweet dish of beans, vegetables, and mangos.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.
cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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This easy breakfast casserole gives you the delicious Sunday morning flavors of smoked salmon, croissants, and eggs, all in one dish.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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This recipe is by Mark Bittman and takes About 1.5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great BBQ Turkey recipe with apples and white wine. We almost never have any leftovers. This recipe can be used with almost any size bird.
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Get French Apple Tart Recipe from Food Network
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Get Brown Sugar Apple Crisp Recipe from Food Network
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Get Crumble Lovers' Sheet-Pan Apple Crumble Recipe from Food Network