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Cauliflower stems and leaves make a hearty base for this creamy soup with spinach; top with Parmesan cheese and parsley for extra flavor.
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This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors “If there were central casting for casseroles, this one deserved the leading role
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Wonderful Mexican beans to serve as a side dish with your meal.
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An easy shrimp ceviche recipe with West African roots. You'll need shrimp, ginger, lime juice, a habanero pepper, cilantro, and shallots.
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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Get Gnocchi Nicoise Recipe from Food Network
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This fresh pumpkin naan is an unexpected and delicious take on an Indian classic that's perfect for fall. And you don't need a tandoori oven to make it.
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Pumpkin sugar cookies are a festive addition to Thanksgiving or Christmas dessert plates.
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To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)
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Taste the sweet harvest flavors of autumn in a dish of ravioli. A dough fashioned from flour, salt, olive oil, eggs and tomato paste makes a flavorful pocket for a filling rich with ricotta, pumpkin and nutmeg. Serve with Pumpkin Seed Cream Sauce.