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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Baked in individual muffin cups, these baked eggs and ham make perfect brunch dishes.
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A recipe from vegan cookbook queen Isa Chandra Moskowitz, this is a nicely herbed take on the classic French soup.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad.
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Napa cabbage has a delicate peppery taste and is wonderful in this salad full of almonds, sesame seeds, and crumbled Ramen noodles.
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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This dinner recipe calls for pan-fried chicken to simmer in a sauce with garlic, Marsala wine, basil, and rosemary.
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This chopped salad mixes arugula, Belgian endive and radicchio with the magical combo of pine nuts and Parmesan, tossed in a mustard and oregano vinaigrette.
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