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Show off your cooking chops with this impressive pork dinner.
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Brown butter is the key to big shrimpin'.
cooking.nytimes.com
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes I don’t recommend sourdough, however, because the flavor is too strong
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Parsnips and red onions roast alongside a marmalade-glazed pork loin in this sweet and savory dinner.
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Quail cooked in savory spices with vegetables in a tagine for a change from the usual.
cooking.nytimes.com
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe This dish will come together in short order, once you have your fresh whole grain pasta ready Top it off with a generous showering of ricotta salata to balance the bold flavors with a little creaminess
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Get Italian Roast Beef Recipe from Food Network
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Get Whole-Wheat Spaghetti with Leeks and Hazelnuts Recipe from Food Network
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Get Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese Recipe from Food Network
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Get Mushroom-Stuffed Pork Tenderloin Recipe from Food Network
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Get Salmon Tartar Recipe from Food Network
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Get Cheeseburger with Garlic Mayo Recipe from Food Network