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This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This latke recipe tops crispy celery root latkes with a horseradish or mustard mayonnaise, smoky pastrami, and briny pickles to serve as a party appetizer.
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A homemade sourdough starter is easier to begin growing than you think. And not only will it give these blueberry pancakes a distinctive flavor, but you can use it over and over again in homemade breads and other delicious baked goodies.
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This is my favorite summer lunch and the first thing I make when I get to Cape Cod each year. Originally inspired by a Jamie Oliver dish. If you are lucky enough...
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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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This quick and easy chicken taco soup with frozen corn and fire-roasted tomatoes will be ready in about 15 minutes.
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Get Vegan Pinto Bean Breakfast Sausage Recipe from Food Network
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Get Maple Granola Recipe from Food Network
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Get Mexican Chorizo and Sweet Potato Soup Recipe from Food Network
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Get Watercress, Chayote, Papaya, and Avocado Salad Recipe from Food Network