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Get Tropical Avocado Salsa Recipe from Food Network
cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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Braising is an excellent method of cooking when it comes to tough meats. Braising is classically done by, first, browning the meat on all sides on a hot skillet...
cooking.nytimes.com
This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Angel Hair Pasta with Chicken and Avocado Pesto Recipe from Food Network
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Get New Style Refried Beans (Frijoles Refritos Estilo Nuevo) Recipe from Food Network
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Get Tropical Slaw with Sweet & Sour Dressing Recipe from Food Network
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Get Lomo Saltado Recipe from Food Network
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
www.delish.com
Recipe courtesy of Lidia's Italy, Knopf 2007.
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This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better.
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A toasted baguette is filled with roasted red pepper, goat cheese, arugula, and basil in this simple sandwich recipe.