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Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl in this Buddha bowl recipe.
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This recipe is by Julia Moskin and takes 2 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 Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
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Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
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Get Ratatouille Recipe from Food Network
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Get Butternut Mac 'n' Cheese Recipe from Food Network
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Inspired by the Dale family mom and dad work at Ellas making sure all our food is safe to eat this comforting pasta dish is easy to make and topped with cheesy breadcrumbs.
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Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.