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Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting “Freedom From Want” gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nation’s most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
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Get Cajun Spelt Recipe from Food Network
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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A great soup for a dinner party, Italian Halibut Chowder is seasoned with traditional Italian herbs. The halibut swims in a tomato-based stock with red peppers, onions and celery. Delicious garnished with parmesan cheese.
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Get Nage Oysters and Asparagus in Pernod Veloute Recipe from Food Network
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
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Mini buffalo chicken sandwiches will be a welcome addition to your next cook-out.
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Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
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I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based...
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Get Sicilian Chunk Vegetable Salad Recipe from Food Network
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Get Kale Mary Recipe from Food Network
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Crumbled cornbread and biscuits are baked with chicken broth, celery and onions, with a hint of sage. This recipe is best made with cornbread that's not sweet.