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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Radicchio-Pasta Salad Recipe from Food Network
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The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green The risotto would also work with green beans or peas, or with no added vegetable at all.
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Get Spinach Alfredo Pasta Bake Recipe from Food Network
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Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.
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Chewy and sweet, these Swedish cookies take a bit more time to make... but are well worth the extra effort.
Ingredients: sugar, flour, butter, egg, water
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
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This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.
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Traditional English biscuits that melt in your mouth.
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Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.