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A quick recipe for grilled flank steak marinated in an easy balsamic vinaigrette and served with a tangy roasted bell pepper relish on the side.
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Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
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Get Copycat Guacamole Greens Recipe from Food Network
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cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
cooking.nytimes.com
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
cooking.nytimes.com
Making soup out of brisket has a major advantage over the usual braising: Because you are cooking the meat submerged in broth, it stays juicy As it simmers, the brisket cubes soften enough so you can cut them with your spoon The chewiest thing in the soup will be the barley, but in a good way