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cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
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Get Nut Meat Tacos with Pickled Red Onions Recipe from Food Network
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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The best part of any appetizer platter becomes the best dinner ever.
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A soft rice porridge flavored with chicken, ginger, and garlic, this Filipino-style congee, known as lugaw, is an all-time comfort food.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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These easy and delicious cocktail sausage appetizers have a touch of bourbon whiskey in a sweet and tangy sauce. Just mix, heat, and serve.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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Pearl onions are caramelized, then quickly sauteed with green beans. The combination of flavors is what makes this dish a hit!
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Get Haddock with Bacon and Onions Recipe from Food Network
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Caramelized onions add a sweet note to the red chard, and capers and kalamata olives a salty bite in this simple dish.