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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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Grapefruit juice and zest provide the stand-out citrus flavors in this bar cookie recipe.
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Get Black Bean Hummus Recipe from Food Network
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Get Steakhouse Deviled Eggs Recipe from Food Network
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These lovely canapes with pumpernickel, smoked salmon, and olives are perfect for any party.
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Campbell's® Tomato Juice is the secret ingredient in this irresistibly delicious devil's food cake.
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Apples, walnuts, and currant jelly dress up this cranberry sauce.
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Avocado toast, made with Meyer lemon juice and zest, is topped with chia seeds for a hearty, vegan snack or lunch that is quick and easy.
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Prepare to be addicted.