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This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette.
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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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This version of the classic recipe is made with little more than bacon and eggs.
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Fire up your grill and make Chef John's recipe for sausage-stuffed calamari to impress your guests and delight your taste buds.
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These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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An easy slow cooker poached salmon recipe with lemon and herbs.
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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.
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Briefly-marinated salmon is skewered and grilled in this easy and tasty summertime recipe for the grill.
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Get New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad with Mustard Vinaigrette Recipe from Food Network