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Grilling takes the bitter edge off the radicchio, and the mushrooms add an earthy, meaty quality to this simple side dish.
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A simple but impressive preparation.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
cooking.nytimes.com
This creamy puree can be served hot or cold, so it makes a great summer soup.
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A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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Layers of sourdough bread, spinach, soy sausage, and cheese are baked in a mixture of egg and milk for an easy brunch recipe for a crowd.
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This easy Irish soda bread gets its rise from baking powder, baking soda, and buttermilk. It contains golden raisins.
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Strawberries, bananas, yogurt and ice are all you need in your blender for this refreshing, ice-cold treat.
Ingredients: strawberries, bananas, ice, yogurt
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Fried plantains are a traditional treat in many parts of the world. This recipe delivers a sweet and savory plantain everyone will enjoy.