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If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Festive and fun, this classic combination is one of our favorite champagne cocktails.
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Get Blueberry Power Smoothie Recipe from Food Network
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Ground cumin flavors this latin-inspired salad.
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Get Saffron Halibut Packets Recipe from Food Network
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Get Mango Summer Rolls with Ginger-Peanut Sauce Recipe from Food Network
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This hummus uses pickle brine in the most genius way.
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Get Roasted Garlic Aioli Recipe from Food Network
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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These vanilla-scented cookies shaped like mezzaluna ("half moon") pasta are filled them with a mixed-berry jam.
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One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze.