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This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
Ingredients:
green bell pepper, cucumber, cloves, olive oil, crusty bread, tomatoes, salt, cayenne pepper, balsamic vinegar
cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
Ingredients:
hoisin sauce, brown sugar, soy sauce, applesauce, pork, cornstarch, peanut oil, sesame oil, ginger, broccoli florets
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Nutty wild rice and tender chicken breast pair up with crunchy water chestnuts and a tangy walnut and balsamic vinaigrette in this fresh-tasting salad!
Nutty wild rice and tender chicken breast pair up with crunchy water chestnuts and a tangy walnut and balsamic vinaigrette in this fresh-tasting salad!
Ingredients:
wild rice, bone, butter, olive oil, water chestnuts, walnut oil, balsamic vinegar, romaine lettuce
www.foodnetwork.com
Get Frozen Chocolate-Peanut Butter Pops Recipe from Food Network
Get Frozen Chocolate-Peanut Butter Pops Recipe from Food Network
Ingredients:
chocolate, heavy cream, vanilla, confectioners sugar, peanut butter, coconut oil, peanuts
cooking.nytimes.com
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us
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Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.
Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.
www.delish.com
Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London.
Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London.
www.delish.com
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
Ingredients:
vegetable oil, lamb, shallots, dry white wine, chicken stock, mustard, dijon mustard, thyme
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Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Ingredients:
saltine crackers, flour, cornmeal, onion, salt, black pepper, eggs, milk, vegetable oil, peanut oil
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My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat.
My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm. They warm, crisp, and sweet, a perfect fall treat.