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Sardinian pasta with simmered pork, red wine, and tomato sauce.
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Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.
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Apple crumble is one of those desserts all cooks should have in their back pockets It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats
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This vegetarian Benedict recipe tops crusty bread with sautéed asparagus and leeks, poached eggs, and a simple, tangy chèvre-Dijon sauce.
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This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.