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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Get Simple Sirloin Steak With Chimichurri Recipe from Food Network
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This nutritious wheat bread from your bread machine is packed with sesame, flax and poppy seeds. Toasting enhances the nutty flavor.
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Succulent pork roast with fragrant garlic, rosemary and wine.
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.