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The gorgeous colors of this green, bright orange, purple white and red salad make this so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with guests!
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The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
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Fennel and radish are both spicy and a little crunchy.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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Get Linguine Spiaggia Recipe from Food Network
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Get Sauteed Spinach Recipe from Food Network
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Find out how this Top Chef and top judge prepares his killer stuffing!
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Get Penne with Baby Artichokes, Black Olives and Peas Recipe from Food Network
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Get Grilled Chicken with Brie and Baby Spinach Salad Recipe from Food Network
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
cooking.nytimes.com
Here's a more manageable version of the traditional Italian recipe for whole roast pig seasoned with a garlic, rosemary and fennel This one comes together so quickly, you can make it on a whim.