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cooking.nytimes.com
Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’re even better when given the parm treatment — baked with marinara sauce, mozzarella and grated Parmesan cheese until bubbling and browned
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Get Lomo Saltado Recipe from Food Network
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
cooking.nytimes.com
This is like a pasta version of the classic rice and peas risotto, risi e bisi It’s a beautiful springtime dish You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you’ll need only a half batch.
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A chunky carrot mash with sautéed leeks for added flavor.
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with "holly".
www.delish.com
Bold Korean flavors nicely complement meaty tuna steaks in this quick dish.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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A substantial pasta sauce of tomatoes with chile peppers, shredded chicken and processed cheese.