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This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
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In this bacon mayo recipe, we substitute bacon fat for the oil to get a whole new take on traditional mayonnaise.
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This is a simple salad that can be made in minutes. I use a light raspberry-walnut vinaigrette dressing.
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Warm up a chilly evening with this hearty bake of ground beef and ziti pasta in a tasty tomato cream sauce flavored with brown gravy, half-and-half, dried spices and two kinds of cheese.
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Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.
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Chicken is baked in a creamy, wine-based sauce in this white coq au vin recipe that is great for special occasions or Christmas dinner.
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This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque.
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Turn to this extra-rich dish for a weekend brunch or a satisfying dessert.
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A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.
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This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
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