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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A large cocktail that contains amaretto, light and dark rum, orange juice and pineapple juice.
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Get Wheat Berry and Farro Salad Recipe from Food Network
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For a light dish that takes advantage of fresh ingredients, try this.
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This four-layer dressed-up Black Forest cake is a great make-ahead dessert, and so easy a teenager can make it with just a few ingredients.
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Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
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Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.
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Fresh zucchini, mushrooms, and tomatoes only need a bit of olive oil and a generous sprinkle of kosher salt and black pepper to make this grilled side dish.
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This is a great salad with lots of taste sensations - strawberries, mandarin oranges, red onions, and tomatoes. The poppy seed dressing is very different; it is made with honey, cherry juice, lemon juice, and mayonnaise.
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Get Pan-Seared Duck Breast with Cassis Compote Recipe from Food Network
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This isn't your average stuffing. Brandy, dried cranberries, and sweet potatoes offer the perfect contrast to the savory sausage and cornbread stuffing.