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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A classic cocktail made with rye, dry vermouth, and Campari that will appeal to Manhattan drinkers.
Ingredients: rye whiskey, campari, vermouth, lemon
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This pisco punch recipe is a classic Barbary Coast cocktail made with pineapple gum syrup and freshly squeezed lemon juice.
Ingredients: pisco, pineapple, lemon juice
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I use pesto and pistou in many other dishes besides pasta Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties It’s also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A
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A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
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The original tuna sandwich.
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A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
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This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Soup Recipe from Food Network