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cooking.nytimes.com
These crisp potato pancakes are the ultimate in holiday comfort food (Don’t skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange them on a plate lined with paper towels as they finish They won’t last long.
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Ground beef, lamb, and turkey combine in this meat loaf recipe with a topping of tomato sauce, Worcestershire sauce, spicy mustard, and honey.
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A mix of mild and hot curry powder gives this chicken and potato dish layers of flavor.
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Enjoy this dressing on salads and baked potatoes or use it as a dip for vegetables.
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Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.
cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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Asian pear chunks add a surprising crunch to this refreshing and sweet mango and tomato salsa.
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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Coconut flour, cassava flour, and rice flour combine to perfection to make this flawless, fool-proof, and easy to make gluten-free pizza crust.
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Get Dijon-Style Mustard Recipe from Food Network
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Red cabbage (Blaukraut) is flavored with apples and cider vinegar in this traditional and popular German side dish especially for Christmas.
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite