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from NYT Cooking

Miso Chicken

NYT Cooking: Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which%...

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Miso Chicken Recipe

cooking.nytimes.com

from NYT Cooking

Rigatoni and Cauliflower al Forno

Rigatoni and Cauliflower al Forno by David Tanis

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Rigatoni and Cauliflower al Forno Recipe

cooking.nytimes.com

from foodnetwork.com

Simple Perfect Enchiladas

Simple Perfect Enchiladas recipe from Ree Drummond via Food Network

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Simple Perfect Enchiladas : Ree Drummond : Food Network

foodnetwork.com

Thai Crunch Salad with Peanut Dressing - Once Upon a Chef

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Thai Crunch Salad with Peanut Dressing - Once Upon a Chef

onceuponachef.com

from NYT Cooking

Spaghetti and Drop Meatballs With Tomato Sauce

Spaghetti and Drop Meatballs With Tomato Sauce by Mark Bittman

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Spaghetti and Drop Meatballs With Tomato Sauce Recipe

cooking.nytimes.com

from NYT Cooking

Craig Claiborne's Beef Stew

NYT Cooking: Craig Claiborne's Beef Stew

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Craig Claiborne's Beef Stew Recipe

cooking.nytimes.com

Barefoot Contessa - Recipes - Summer Garden Pasta

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Barefoot Contessa - Recipes - Summer Garden Pasta

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from NYT Cooking

Hummus from ‘Jerusalem’

Hummus by Julia Moskin

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Hummus Recipe - NYT Cooking

cooking.nytimes.com

from NYT Cooking

Roasted Salmon Glazed With Brown Sugar and Mustard

NYT Cooking: We all want to eat more fish. Here's a quick and easy recipe for sweet and savory salmon. Once you try it, we bet you'll add it to your weekly menu rotation.

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Roasted Salmon Glazed With Brown Sugar and Mustard Recipe

cooking.nytimes.com

from Food.com

Olive Garden Copycat Zuppa Toscana

Zuppa Toscano-ish

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Olive Garden Copycat Zuppa Toscana

food.com