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This fast and fresh spring or summer salad brings together a wonderful variety of textures and flavors. This is a refreshing recipe for a hot day!
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Get Sauteed Wild Mushrooms Recipe from Food Network
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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It'll take a few days to make your own homemade mincemeat, but it's worth the wait.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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Each forkful of this salad bursts with Southwest flavor, thanks to Morningstar Farms® Spicy Black Bean Veggie Burgers.
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Gussy up your next bourbon-based cocktail with these fragrant bitters.
cooking.nytimes.com
With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust
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This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lemon Pudding Cake with Fresh Mixed Berries Recipe from Food Network