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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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Blood oranges are only in season for a brief time each year, so take advantage with this colorful spinach salad that is sure to get rave reviews.
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Get Grilled Watermelon and Prawns Recipe from Food Network
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Get Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe from Food Network
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Beef Stir-Fry Recipe from Food Network
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Get Chicken with Tabbouleh Recipe from Food Network
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Get Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel Recipe from Food Network
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Get Greek Meatball Salad Recipe from Food Network
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Get Cheesy Bow Ties with Broccoli and Mozzarella Skewers Recipe from Food Network