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This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It's quick and easy to make and you don't need any special...
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Way before global positioning systems, people would look at the sun to orient themselves.
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Two classic comfort foods combined to make one hearty and very satisfying casserole.
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Two of our favorite messy foods join forces in these open-faced sliders.
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High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of turning mushy as they bake. Pair this rich dish with a robust red wine with moderate tannins.
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It's about that thyme for chicken and mushrooms.
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If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.
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This authentic Italian carbonara recipe has a peppery Parmesan cream sauce flecked with chunks of applewood-smoked bacon.
cooking.nytimes.com
This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill It is simple to prepare and can be a delicious end to a long day Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
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Get Soy Beurre Blanc Recipe from Food Network
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This breakfast cereal coating adds lots of crunch and sweetness to simple baked chicken.
Ingredients: bone, cereal