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This recipe is by Cathy Barrow and takes 1 hour, plus 3 days’ pickling. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's explosively seasoned po'boy-style fried shrimp sandwich pairs hot buttermilk-battered shrimp with cold, crab-forward aioli.
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Get New England Pot Roast Recipe from Food Network
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Get Lemon Roasted Chicken Salad Wrap Recipe from Food Network
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Get Asparagus and Chicken Stir-fry Recipe from Food Network
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Get Slow Cooker Pot Roast Recipe from Food Network
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Get Fish Taco Recipe from Food Network
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Get Roasted Shrimp Cocktail with Green Goddess Dressing Recipe from Food Network
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You'll have a hard time deciding which is more delicious: the soft and fluffy homemade dough or the cream cheese and spinach filling!
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Get Skillet Chicken and Artichokes Recipe from Food Network