Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of...
Author: Kardea Brown
Author: Ina Garten
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Author: Giada De Laurentiis
Author: Ina Garten
This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic,...
Author: Priya Krishna
Author: Ina Garten
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Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Author: Food Network Kitchen
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Author: Tyler Florence
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Author: Patrick and Gina Neely : Food Network
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch....
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Author: Trisha Yearwood
Author: Sandra Lee
If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal...
Author: Food Network Kitchen
Author: Michael Symon : Food Network
Author: Tyler Florence
Author: Michael Chiarello : Food Network
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Author: Sunny Anderson
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy,...
Author: Melissa d'Arabian : Food Network
Author: Ina Garten
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Author: Trisha Yearwood
Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction...
Author: Food Network Kitchen
Author: Marcela Valladolid
Author: Giada De Laurentiis
You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
Author: Tyler Florence
Author: Food Network Kitchen
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Author: Katie Lee Biegel
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Author: Guy Fieri
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