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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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A savory mixture of portabella mushrooms, spinach, basil, and yellow bell pepper in a piquant sauce is piled high on a hoagie bun and served hot.
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Italian butter beans are big and creamy, but if you can't find them, substitute any large white bean. Chef Annie Somerville lets the beans marinate in the dressing for at least a half-hour, so they're extra-flavorful.
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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Sweet onions and a creamy cheese sauce.
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
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Try Chef John's uncle's recipe for a superb homemade spicy Italian sausage.
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Chunks of chicken sausage add loads of flavor to this classic bread stuffing with sage.
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When I asked my friends what they like about macaroni and cheese, a surprising number of people talked about how their moms would put cut up hot dogs in the boxed...