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This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
cooking.nytimes.com
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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Get Huevos Rancheros with Tomatillo Salsa Recipe from Food Network
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Get Slimmed Down Carrot Cake Recipe from Food Network
cooking.nytimes.com
Glory may be a big goal for the morning, but it is attainable These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible
cooking.nytimes.com
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges Then just swirl the frosting over the top, leaving the sides bare.
cooking.nytimes.com
This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This smoky, crunchy broccoli salad has a tangy and sweet mayonnaise-based dressing. It's sure to be a family favorite.
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This apple butter cooks unattended for hours in a slow cooker.