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cooking.nytimes.com
Green peppers are featured in many traditional Basque dishes This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family’s recipes into “The Tucci Cookbook” in 2012 Make sure the bread for this is really dry -- it will improve the meatballs’ texture And if they are to be used in sauce, undercook them slightly before adding them to the sauce
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Get Bacon-Wrapped Pork Roast with Potatoes and Onions Recipe from Food Network
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Asparagus,fresh blueberries and salmon are very healthy, although I did not think they would work well together in a salad. I was inspired by a recipe form...
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It just doesn't get better than this.
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Fried rice takes on a Mediterranean feel when cooked with garlic, artichoke hearts, spinach, and feta cheese. It makes a nice side dish or light lunch.
cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
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Cajun seasoning transforms salmon from bleh to oh yeah!
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Fact: Bacon and asparagus are better together.
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Roasted with lemon and fresh thyme, this cod is a flavor bomb.
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Fresh basil, savory garlic, and juicy tomatoes bring out the delicious flavors of Knorr's Creamy Bruschetta Chicken.