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This strong Worcestershire-garlic marinade really penetrates into the duck breast, giving it a rich, distinctive flavor.
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It's hard to believe, but this rich soup hasn't a drop of butter or cream It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.
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This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes.
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Get Eboo's Wild Scuppernong Pie Recipe from Food Network
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Get Wild Mushroom-Cheddar Burger Recipe from Food Network
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cheesy Cereal Crackers Recipe from Food Network
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