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Get Quick Fish Stock Recipe from Food Network
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Olives baked with rosemary, garlic, tangerine, and fennel seeds are a warm and kicked-up appetizer that will impress all your guests.
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If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.
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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chunky sweet pickle relish, made with onions and bell peppers, is a tasty topping for hot dogs or mixed into macaroni salad.
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An elegant, crisp cookie with walnuts and anise seed.
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This rib roast recipe took years to formulate and it makes the most out of this cut of meat. It's perfect for any special occasion.
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A roast chicken so classic you'll want to make any day of the week.
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network
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Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.