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A refreshing spring salad, in honor of asparagus season.
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The elegant presentation of these pretzel-crusted crab cakes belies the ease of putting them together. The mix-ins and seasonings are light enough to let the...
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This Malaysian Potato Casserole from The Malaysian Kitchen cookbook is unlike any you've had before. A rich, spicy-sweet sauce of coconut cream, onion, tomato...
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Spicy turkey salad is rolled with a Mexican cheese blend in a flour tortilla creating a spicy wrap, perfect for lunch boxes or a quick snack.
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This Italian spin on pot pie will blow your mind.
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Get Gazpacho Recipe from Food Network
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Get Penne Alla Betsy Recipe from Food Network
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Not classy but insanely tasty.
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Get Everything-Bagel Strata with Caper Relish and Smoked Salmon Recipe from Food Network
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Get Brunch Tart With Spinach, Olives and Leeks Recipe from Food Network
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Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.