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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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I'm sure this has been done before ... However this is my take and I love it. This has been a standby for years. My mom used to make it with pie crust but no...
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White beans, cannellini or navy, and chicken broth form the base of this soup made with fresh kale and tomatoes.
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Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup.
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A spicy dressing mixes perfectly with cool crab meat, tomatoes, and peppers.
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This recipe started with a published recipe, and I have modified it over time to make it my own. This salsa has become so popular with my family and friends...