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Food Network Magazine creates a how-to for homemade gnocchi.
Ingredients: potatoes, potato, pizza
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with carp roe, lemon juice, and milk-soaked bread crumbs, this Greek specialty goes great with pita bread.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...
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Crunchy and easy chicken strips are pan-fried and ready in 30 minutes. Serve alongside honey mustard sauce!
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A perfect base for any number of recipes.
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A Mexican chorizo breakfast burrito recipe with roasted potatoes, soft-scrambled eggs, roasted tomato salsa, and cheese.
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This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.
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A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.