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Chef John's Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
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The strong flavors of cauliflower, garlic, red-pepper flakes and Parmesan cheese balance perfectly, raising these common, readily available ingredients to new heights.
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A perfect, snappy bite of sausage stuffed into a pickled pepper will give your taste buds an explosion of flavor. These are such easy appetizers to make.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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A simple roasted baby carrots recipe with mustard-herb butter.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
www.foodnetwork.com
Get Toasted Orzo Salad Recipe from Food Network
www.chowhound.com
A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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Filet mignon steaks are grilled outdoors and dabbed with a spicy, Gorgonzola, pine nut, and herb butter. You can make the butter in advance and just leave it at room temperature to soften as needed.
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Rich, fragrant and delicious, these pork chops are dredged in well-seasoned flour, browned, and then braised in a full-flavored sauce.