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Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.
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Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
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Honey and buttermilk keep these wholesome muffins moist.
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This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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This cookie recipe has a rich, buttery flavor and a toffeelike sweetness.
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Enjoy all the flavor of traditional stuffed cabbage without all the work thanks to this simple recipe for unstuffed cabbage soup!
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Chef John's tangy lemon- and yogurt-marinated chicken is grilled to caramelized perfection and served with a flavorful harissa yogurt sauce.
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
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