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This is something special! A nutty pumpkin bread with spices and cream sherry!
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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Get Mussels in White Wine Recipe from Food Network
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Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Get Moroccan Harissa Chicken Wings Recipe from Food Network
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Get Peche Bourbon Recipe from Food Network
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This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
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This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder.
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You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
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Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.