Search Results (28,014 found)
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This tangy, spicy sauce is great with shrimp or chicken!
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A simple salad recipe with added dimension from the roasted garlic and apple juice in the vinaigrette.
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This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can use a variety of grains in this salad I’ve made it with a mixture of brown rice and farro, with quinoa and with bulgur The mixture makes a robust main-dish salad for summer.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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Get Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe from Food Network
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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Strikingly beautiful and pure of flavor, this refined plate of Spring Asparagus with Pea Flowers and Frozen Radish from chef Dan Hunter dazzles the eye as well...
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.