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cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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The maple syrup gives this pecan pie a distinctive flavor.
cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
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Get Miso Noodles with Seared Ahi Tuna Recipe from Food Network
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This braided egg bread, filled with a savory onion-poppy seed mixture, makes a beautiful special occasion loaf.
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Homemade sheets of spinach pasta are layered with a rich meat ragu, bechamel sauce, ricotta, and Parmesan and baked until golden and bubbly. A delicious recipe from the Emilia-Romagna region of Italy.
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I decided to make a Gluten Free Roasted Chicken Stock last night and of course consulted one of my favorite books, Joy of Cooking. The recipe below is based...
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Make this nutritious bone broth in your Instant Pot® with chicken scraps, turmeric, and ginger: it's a great recipe for clean eating.
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Yummy granola! I learned this recipe while working at a Bed and Breakfast in DC. All credit goes to "Little Miss Mary!" This recipe calls for 8 ounces of almonds but we recommend using any nuts you desire -- they are all delicious!
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Get Huggy Buggy Bread Pudding Recipe from Food Network
cooking.nytimes.com
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
cooking.nytimes.com
The rose petals look lovely here, but don’t worry if you can’t get hold of any With the pomegranate seeds there, the granita looks wonderful without them Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.