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Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Make dinner an instant fiesta with this killer soup.
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
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These simple donuts from East Africa, known as mandazi, have a hint of cardamom and can be served as a sweet treat or alongside curry.
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A Puerto Rican side, usually served with rice and beans in our family.
Ingredients: vegetable oil, plantains
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A simple poblano (rajas) quesadillas recipe.
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A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.
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A classic pesto pasta salad recipe, with cherry tomatoes and fresh mozzarella.
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A recipe for traditional Jewish jelly donuts