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NYT Cooking: Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

NYT Cooking: Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

Clean Eating Italian Style Shrimp:      1 pound frozen, pre-cooked shrimp     1 tablespoon dried basil     1 teaspoon garlic powder     2 tablespoons tomato paste, no sugar added     1 tablespoon olive oil

Clean Eating Italian Style Shrimp

Clean Eating Italian Style Shrimp: 1 pound frozen, pre-cooked shrimp 1 tablespoon dried basil 1 teaspoon garlic powder 2 tablespoons tomato paste, no sugar added 1 tablespoon olive oil

Mostly Not Potato Salad

Mostly Not Potato Salad

The classic potato salad can be a little heavy on the spud and light on the vegetables. This reboot flips the equation, making up the difference with green beans, leeks, and celery for crunch, and adding cubed tofu for more protein.

2 pounds small multicolored potatoes Coarse salt and freshly ground pepper 4 to 6 tablespoons olive oil 6 to 8 sprigs fresh thyme, picked ur cream, for serving (optional) Chopped fresh chives, for serving (optional)

Smashed Potatoes

2 pounds small multicolored potatoes Coarse salt and freshly ground pepper 4 to 6 tablespoons olive oil 6 to 8 sprigs fresh thyme, picked ur cream, for serving (optional) Chopped fresh chives, for serving (optional)

This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.

Chicken-Tarragon Pot Pie

This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.

Molten Lava Cakes Recipe : Patrick and Gina Neely : Food Network - FoodNetwork.com

Molten Lava Cakes

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