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This recipe is by Sara Dickerman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
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Jean-Georges Vongerichten recommends a wood-burning oven with a stone floor when baking the perfect pizza.
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Get Tomato Pie Recipe from Food Network
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Get Turkey Reubens Recipe from Food Network
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Like if potatoes had a toga party!
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Get Eat-Your-Veggies Mediterranean Meatballs Recipe from Food Network
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Chicken salad all grown up looks gooood (and makes for amazing leftovers).
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A traditional French dish that’s easy to make.
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Sweet onions and pickles finish off this heaping sandwich.
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Get Greek Lemon Chicken Soup Recipe from Food Network
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Get Crispy Falafel Chicken with Yogurt Salad Recipe from Food Network