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cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
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A simple salad recipe with added dimension from the roasted garlic and apple juice in the vinaigrette.
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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An easy vegan recipe for mashed potatoes with kale, served with Spanish Romesco sauce.
cooking.nytimes.com
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick
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Because everything is better with ranch.
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This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.
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Can you improve creamed corn? In a word, yes!
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Garlic is perfumed and cooked in olive oil, then mushrooms are stirred in and a splash of balsamic vinegar and white wine are added. Two minutes later this terrific appetizer is ready for four lucky guests.
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.