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cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well One of the best vegetables for this salad, though, is cauliflower
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Get Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette Recipe from Food Network
www.delish.com
The best thing NOT between sliced bread.
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Class up the classic with this hasselback technique.
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Get (Web Exclusive) Round 2 Recipe: Mexican Fried Rice Recipe from Food Network
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We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.
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We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.
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Get Avocado and Grilled Corn Salad with Green Goddess Dressing Recipe from Food Network
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
www.chowhound.com
Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...