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Get New England Clam Chowder Recipe from Food Network
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With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
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Get Carrot Salad Recipe from Food Network
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The ultimate comfort food all cooked up in a slow cooker.
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We think of tabbouleh as a bulgur salad with lots of parsley and mint But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wild Mushroom-Yukon Gold Hash Recipe from Food Network
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This truffle bruschetta recipe involves topping baguette slices with a truffle-cream cheese sauce loaded with mushrooms that will certainly impress your guests.
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This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Vegetable Salad Recipe from Food Network
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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.