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Get Carrot Salad Recipe from Food Network
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This rolled-and-cut variation on golden biscuits calls for buttermilk.
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A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These homemade glazed peanuts use a bit of chipotle pepper and chili powder to add some heat to a favorite sweet treat.
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Get Yankee Okra Recipe from Food Network
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
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Get Grilled Tuna With Basil Pesto Recipe from Food Network
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A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
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Mozzarella sticks are so much better when pickles are involved
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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White rice is sauteed with onion and garlic, then steamed and flavored with diced tomatoes, vegetables, and chopped parsley for a colorful side dish.