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A spinach salad with mangos, that 's what we call really special. And the ground pepper in the vinegar and oil dressing really makes the mango flavor pop.
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A little bit of crisp white wine brings out the sweetness of the dried figs which highlight the earthy flavors of beet greens in this simple side dish.
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This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!
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This twist on jasmine rice makes a full-flavored side dish.
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Get Stracotto (Pot Roast) with Porcini Mushrooms Recipe from Food Network
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Get Rabbit Stew Recipe from Food Network
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Get Braised Short Ribs Recipe from Food Network
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This take on sangria made with frozen blueberries, grape juice, and a red Shiraz wine makes a sweet, refreshing drink on a hot afternoon.
Ingredients: blueberries, red wine, grape
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Using brown rice in sushi is a great way to make the dish a little healthier.
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This barbecue sauce has nectarines, smoky chipotles, and brown sugar, ready to be brushed on grilled ribs or chicken.
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This tasty wrap is based on something I've ordered lots of timesa tasty, cold peach-chicken salad.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.