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Bourbon, brown sugar, and bacon make these burgers a tantalizing addition to your grilling repertoire!
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables Save some time by having your fish counter do the skinning and boning for you, if possible
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Sauteed crawfish, green pepper, and green onion in a spicy cheese sauce. It's tossed with pasta, topped with Parmesan cheese and then baked.
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This dish is a colorful side dish or a perfectly balanced main course. Top it with guacamole and sour cream for extra southwestern flair.
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Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
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These cheesy Ratatouille Sandwiches are filled with summer vegetables and grilled on a panini press for a quick and easy vegetarian meal.
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This slow cooker recipe makes a generous batch of tasty tomato sauce flavored with garlic, onion, rosemary, oregano, thyme, parsley, bay leaf, and as much red pepper as you need to keep things lively.
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A creamy casserole made with chops and tots! Sure to be a family favorite.
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Cream of mushroom soup is the base for this quick and easy sauce. Add broccoli, carrots and cooked chicken and farfalle pasta for a deliciously simple dish.