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Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
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Chill this ramen broccoli slaw for an hour in its simple, sweet, and sour vinaigrette and you have a satisfyingly crunchy and easy coleslaw.
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Baked cod with a parmesan cheese, cornmeal, and italian seasoned crumb topping.
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Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.
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Forget heavy, mayonaise-laden pasta salads. This grilled chicken and zucchini version is dressed in a flavorful, yet light lemony vinaigrette.
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Almost equal proportions of rye and bread flour make for a hearty rye flavor in this softly honeyed loaf that 's speckled with caraway seeds.
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Sweet and salty flavors combine to make this irresistible salad.
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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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This grilled salmon gets its great taste from a unique marinade flavored with garlic, soy sauce, orange and ginger!
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Put an Italian spin on your stuffing with this recipe using focaccia bread, pine nuts, sundried tomatoes, and marinated artichoke hearts.
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Get Sausage Scrambles and Cheese Recipe from Food Network