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cooking.nytimes.com
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Dal--Indian Split Pea Soup and Fresh Tomato Relish Recipe from Food Network
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Chicken flautas, also known as rolled tacos, are tortillas filled with seasoned chicken and deep-fried for a tasty Mexican-inspired appetizer or meal.
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Fingerling potatoes have a natural hint of sweetness. Roasted with Parmesan cheese and garlic, they make a delicious side that goes well with almost anything.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The cheese balls add a change to your pasta dinner. This is a great recipe that I got from my father. He made these while I was growing up and I loved them, now I want to share this with everyone.
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Sweet fresh peaches are cooked on the stovetop to make a thick and juicy fruit filling, topped with a homemade biscuit mixture, and baked until golden brown. Serve warm with whipped cream, whipped topping, or ice cream.
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I always wondered what could I possibly make with ground chicken that wouldn't be better with ground beef. Ground chicken is like the diet coke of ground meat...
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A simple zucchini nut bread with an unexpected addition of raspberries.
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Get Ron's Gluten-Free Chocolate Meringue Cookies Recipe from Food Network