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cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Pork tenderloin, fresh apples, and sweet onions are cooked together in a skillet for an easy and flavorful main dish that's great for busy weeknights.
www.chowhound.com
After trying several chickpea-based light recipes and being not completely satisfied, I decided to create my own. This recipe incorporates many of my favorite...
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh lemon zest and lemon juice flavor this giant grilled steak.
www.foodnetwork.com
Get Roasted Garlic Aioli Recipe from Food Network
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
www.delish.com
The eggs in mayonnaise hold the oil in suspension, while vinegar and lemon juice add acidity and flavor. It is one of the most loved of all French sauces, especially when served with poached and fried fish dishes and cold meats.
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Prepared using onion, cider vinegar, Dijon mustard, mayonnaise, lime zest, and honey, this tangy honey-mustard salad dressing is an easy, all-time family favorite.
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A classic macaroni salad contains ham, dill pickle relish, and black olives in a creamy mayonnaise dressing flavored with Dijon mustard.
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Chicken breast is coated with a savory marinade of Dijon mustard, parsley, and basil and grilled on skewers in this easy make-ahead recipe.
www.chowhound.com
A classic deli-style grilled chicken sandwich recipe.