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This unassuming dip, loaded with shrimp and Italian-style seasonings, is simple to make and hard to resist. It is best served with rippled potato chips. Enjoy!!
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This recipe for versatile French mushroom paste made with shallots and butter is great with eggs, or simply spread on toast.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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A pretty pink gin fizz recipe, perfect as a romantic drink.
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This sweet and tangy chickpea and edamame salad is loaded with colorful vegetables, dried cranberries, and sunflower seeds.
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Get Oven Baked Red Snapper Recipe from Food Network
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Get Barbecued Texas-Style Quail Recipe from Food Network
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Get 20 Cloves of Garlic Roasted Game Hens Recipe from Food Network