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Get Gazpacho Recipe from Food Network
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This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
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Get Asparagus and Cheese Tart Recipe from Food Network
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Get Garlicky Beef Crostini with Sage Whipped Cream Recipe from Food Network
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Not classy but insanely tasty.
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A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
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This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
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Get Bacon Wrapped Shrimp and Scallops Recipe from Food Network
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Get Indian Snack Mix (Chewda) Recipe from Food Network
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Get Galettes Sucrees Recipe from Food Network