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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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Lentils are skillet-toasted with a cayenne-parsley seasoning to make nutty popped lentils, a quick and easy, gluten-free snack or appetizer!
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Learn Chef John's technique for perfect roasted smashed potatoes drizzled with a simple garlic- and herb-infused butter.
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Easy Crock Pot Fried Rice
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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This wonderful keto and gluten-free quiche is creamy and fluffy, and very easy to make in the Instant Pot®. Perfect for a hassle-free breakfast or brunch!
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Get Penne with Cajun Hot Links and Chipotle Shrimp Recipe from Food Network
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A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
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Get Steamed Perch with Spicy Black Bean Sauce and Three Onion-Bratwurst Noodle Cake Recipe from Food Network
cooking.nytimes.com
You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
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A rich brownie ice cream parfait with raspberries recipe. Crumbled brownie pieces are layered with ice cream, fresh raspberries, and whipped cream.