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Get Roasted Cauliflower Steaks with Raisin Relish Recipe from Food Network
cooking.nytimes.com
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill You can keep the seasoning somewhat tame, or ramp up the heat to taste
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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Curry and Parmesan cheese are the secret ingredients in this tuna salad recipe! I have never tasted another tuna salad like it.
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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A tasty fish preparation from Chef Eric Ripert.
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Deviled eggs made with ranch dressing, sweet pickle relish, and sweet and tangy salad dressing are angelically easy to make.
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.