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This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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This recipe has grapes muddled with pisco then topped with champagne or sparkling wine for a light and floral cocktail.
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A classic crumbler like Vermont Creamery’s fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving the occasional lemony crumb
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Recipe By: Grace Parisi
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More than one tradition is at work here. Dill and cucumber, mated in several cuisines, unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing.
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This simple Italian sauce brings summery flavor to all sorts of dishes, including pizza.
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This recipe is family classic in México, it's very versatile, as it can be a side dish, a main dish, or used as taco filling, can be made with pork meat or strictly...
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This mixture of macaroni, pineapple, ham, eggs, tomatoes, and onion is dressed with Italian-style salad dressing.
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