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I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis
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Get Black Bean and Ginger Dungeness Crab Recipe from Food Network
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Learn to make a classic chicken parmesan recipe, the dish that defines Italian-American food. In this version, panko breadcrumbs give it an extra crunch and the...
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A rich and creamy traditional Italian pasta sauce made with walnuts, cream, Pecorino Romano cheese, and fresh herbs. Toss with your favorite pasta.
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Composed but not fussy and dressed with a sherry vinegar and Dijon mustard vinaigrette.
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Get Faux-toush Salad with Lavash Recipe from Food Network
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Get Shrimp and Kale Pitas Recipe from Food Network
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Get Shrimp Filled Zucchini Blossoms Recipe from Food Network
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Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
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Get Jasmine Rice Salad with Snap Peas Recipe from Food Network
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Get Fines Herbs Omelette Recipe from Food Network
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Get Sweet Potato Nachos Recipe from Food Network