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cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
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This gumbo recipe uses a variety of vegetables for a hearty first-course soup or light main-course entree. The flavor base of the gumbo, roux, is quicker and...
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This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
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A crisp and healthy recipe for shaved celery, celery root, and radish vegetable salad.
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
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A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker.
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
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Get Cola Barbecue Sauce Recipe from Food Network
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!