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Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
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Get Pickled Potato Salad Recipe from Food Network
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Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Lasagna noodles layered with a spicy spaghetti chicken and vegetable mixture and cheeses galore - ricotta, mozzarella and blue!
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The recipe is a combination of my favorite Fall, well paired ingredients. I recently learned how to reduce beer, for a sauce or glaze. I love it!!! Blue Moon...
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Tart rhubarb meets earthy chicken livers in this unlikely savory pairing The chicken livers cook quickly, in minutes, in fact Keep an eye on them to make sure the insides stay pink, then tuck them into warm corn tortillas
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Fresh morel mushrooms and asparagus complement each other perfectly in this classic risotto that makes for a lovely springtime meal.
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Get Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth Recipe from Food Network
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Get Lamb Sliders with Tzatziki Recipe from Food Network
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This recipe is by Steven Raichlen and takes 60 to 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.