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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.
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Haloumi cheese balances the sharp flavors of this salad.
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This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Branzino is baked whole with plenty of lemon, oregano, and white wine.
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Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
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Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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This pressure cooker osso buco milanese recipe cooks veal shanks with a white wine–tomato sauce filled with carrots, celery, and garlic.