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This cheese- and tortilla-filled frittata is topped with a homemade tomato salsa flavored with smoky poblano peppers.
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An inexpensive chuck roast becomes an elegant dinner with a simple herb crust and a smooth and creamy horseradish sauce.
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This recipe is by Jonathan Reynolds and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
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This shallot-tarragon jam recipe is a sweet and savory spread perfect for roast chicken sandwiches or as an appetizer with cheese and crackers.
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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
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This delicious Japanese soup features with Shiitake mushrooms and tofu.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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Get Fall River Clam Chowder Recipe from Food Network
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Shredded Swiss cheese dip served in a hollowed out red cabbage looks just like cole slaw! The easy-to-make dip is flavored with green onions and mildly spicy peppers. Serve with crackers or chips.
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This clean and simple Persian appetizer features pita with butter, feta cheese, and fresh herbs such as basil, tarragon, and mint.
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I love salmon skin sushi, but the thought of preparing it can sometimes be a turn off. So why not just throw everything in a bowl, sprinkle a handful of roasted...