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This recipe is by Molly O'Neill and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford
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Get Kalbsnierentranchen Recipe from Food Network
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Get Green Bean and Pearl Onion Casserole Recipe from Food Network
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Get Pork Souvlaki with Honeyed Apricots Recipe from Food Network
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Get Pappardelle With Lobster and Corn Recipe from Food Network
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Get Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) Recipe from Food Network
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This delicious vegetarian roasted acorn squash recipe is packed with pecans, dried cranberries, and thyme.
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Get Grilled Thai Beef Salad Recipe from Food Network
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Get Tre Fagioli with Fregola Recipe from Food Network
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This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal, breaded and sauteed. Finished off in the oven with a simple fruit compote...