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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Nopal Timbale Recipe from Food Network
cooking.nytimes.com
Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
www.delish.com
Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
www.allrecipes.com
Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
www.chowhound.com
Cool, fresh, and versatile, this raita can be served as an accompaniment to almost any dish, snack, or meal.
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
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Get Falafel: Chickpea Patties Recipe from Food Network
www.simplyrecipes.com
Baked Spaghetti Casserole with thin spaghetti, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses.