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cooking.nytimes.com
The cookbook author and culinary historian Jessica B Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto You could use a vegetable stock or a light chicken stock instead of water, if you happen to have one, but there's no need: A good dollop of pesto will deliver a bright, garlicky flavor that permeates every bite. 
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Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.
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Get Citrus-Beer Dressing Recipe from Food Network
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Get Asparagus with Leeks and Pancetta with Eggs en Cocotte Recipe from Food Network
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Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
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Get Slow-Cooker Cabbage, Potatoes and Bacon Recipe from Food Network
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Fresh cranberries provide tart contrast to the soy sauce and dark beer in this saucy steak recipe.
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Get Potato and Leek Soup Recipe from Food Network
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Being an enthusiastic Philadelphia Eagles football fan, I wanted to create a burger recipe that had a taste of Philly, and some green ingredients, as a tribute to the Birds. Play around with the ingredients and create a burger for your favorite team!