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2. 41 Delicious Dinners That Prove You Can Make Almost ... - AOL

   www.aol.com/lifestyle/41-delicious-dinners-prove...

   This recipe combines well-seasoned shrimp with red bell peppers, broccoli, and onions for a quick and easy dinner ready in a little more than 30 minutes. Not only is it so simple to throw together ...

3. 60 Christmas Side Dishes to Pair With Your Traditional ... - AOL

   www.aol.com/60-christmas-side-dishes-pair...

   Green Beans Almondine. You'll save some space in the oven by making this quick and easy side dish entirely on the stovetop. The green beans are simple, but perfectly flavorful thanks to butter ...

4. 20 Cute & Charming Christmas Cookies That Taste Good, Too - AOL

   www.aol.com/20-cute-charming-christmas-cookies...

   Her first cookbook, The Feel Good Foodie Cookbook, launched in May 2024 (Penguin) and is filled with over 100 approachable, unique and delicious "Middle Eastern meets Midwestern" recipes for the ...

5. Jamie's Quick & Easy Food - Wikipedia

   en.wikipedia.org/wiki/Jamie's_Quick_&_Easy_Food

   Jamie's Quick & Easy Food is a UK food lifestyle programme which has aired on Channel 4 since 2017. [1] In each half-hour episode, host Jamie Oliver creates simple and delicious recipes using just five ingredients. The show premiered on 21 August 2017. A tie-in book of recipes called 5 Ingredients - Quick & Easy Food, was released on 24 August ...

6. The Art of Cookery Made Plain and Easy - Wikipedia

   en.wikipedia.org/wiki/The_Art_of_Cookery_Made...

   The 1751 edition was the first book to mention trifle with jelly as an ingredient; the 1758 edition gave the first mention of "Hamburgh sausages", piccalilli, and one of the first recipes in English for an Indian-style curry. Glasse criticised the French influence of British cuisine, but included dishes with French names and French influence in ...

7. The Essential New York Times Cookbook - Wikipedia

   en.wikipedia.org/wiki/The_Essential_New_York...

   The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...