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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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The best way to make spinach-artichoke dip taste even more delish? Adding Boursin for a supremely creamy texture.
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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This light rye loaf for the bread machine has lots of caraway seeds and is sweetened with both brown sugar and molasses.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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This spicy sauce with fresh habanero pepper is a great accompaniment for vegetables or grilled meats.
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The prettiest corn you'll grill all summer.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
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Catfish fillets are simmered in a buttery lemon sauce in this easy dish.
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.