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At the family’s request I made the same main dish for the second time in one week. It is a delicious chicken curry recipe that I’ve adapted from the Joy of Cooking...
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This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
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In this classic pork barbecue dish, Korean red chile paste is the star.
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Shepherd's pie gets lightened up with a savory crust of mashed sweet potatoes and cauliflower covering a more traditional beef filling.
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A crispy appetizer of pita chips topped with roasted eggplant and creamy hummus.
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Get Spiced Apple Lasagna Recipe from Food Network
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Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook This can be disappointing, until you taste the lentils.
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A vegetarian feta-stuffed falafel recipe.
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Impress your guests with fresh pappardelle, butternut squash, and thyme cream sauce. Guide includes a tutorial for making both pasta and sauce, including photos...
cooking.nytimes.com
You may be surprised by the quantity of slivered kale that goes into this risotto It will cook down as you stir and simmer the rice Get into the habit of cooking and freezing grains ahead so you can make multigrain risottos like this without having to take the extra step of cooking the quinoa — though it only takes 15 to 20 minutes to cook this grain
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Get Rockin' Baked Beans Recipe from Food Network