Search Results (9,116 found)
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Get Nona's Marinara Sauce Recipe from Food Network
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatoes simmered with onion, celery, garlic, parsley basil and oregano. A quick and simple sauce.
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Because everything is better with ranch.
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Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
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Get Cheese and Chile-Stuffed Mushrooms Recipe from Food Network
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Get Belgian-ish Clams Recipe from Food Network
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Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013 Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios That’s it
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An easy recipe for a condiment made with olives, anchovies, capers, herbs, Dijon mustard, and lemon juice.
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This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.