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This summer salad features watermelon, feta cheese, arugula, and baby spinach in a simple homemade balsamic vinaigrette.
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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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An elegant sauce of herbs, capers, and garlic.
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Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.
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Get Chicken Cacciatore Recipe from Food Network
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Few things are more beautiful than a giant, deep golden brown featherless bird in the middle of a dinner table.
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Get Backyard Baby Back Ribs Recipe from Food Network
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Get Risotto With Yogurt and Peas Recipe from Food Network
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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Get Stuffed Italian Beef Stromboli Recipe from Food Network
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This easy jambalaya is made all in one pot--your multicooker! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.