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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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This simple black beans recipe works well with your favorite rice as a side dish for Mexican and Cuban meals.
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Drop the chips and grab a spoon! No one will be able to resist this spicy baked dip! Serve with tortilla chips.
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Sour cream and Cheddar set a smooth tone for these basic enchiladas baked with tomatoes.
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A great way to use up some of that leftover turkey from a holiday meal. You can also use cooked and cubed chicken breast if you prefer. It can be used as an appetizer or doubled for a main dish.
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Watermelon, olives, and feta cheese are dressed with lime juice and fresh mint in this sweet and salty salad perfect for a summer barbeque.
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
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Artichoke hearts, garbanzo beans, green peas, and cheese bring an Italian flavor to an easy, quick pasta salad.