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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
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Tenderized octopus is char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
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Perfect as a keto meal that yields rich leftovers, this cream of mushroom soup has a chicken broth base and is thickened with cream cheese.
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A cocktail recipe of sherry, vermouth, and bitters, with a flamed orange peel as a finishing touch.
Ingredients: dry sherry, vermouth
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Try to find skate wing on the bone. It's a little more work to eat, but all the more rewarding for the wonderful flavor.
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Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.
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cooking.nytimes.com
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
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This baked risotto is half the work of a regular risotto, and double the taste.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.