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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
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Get Stuffed Rack of Lamb for Two Recipe from Food Network
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Get Fresh Salmon Croquettes Recipe from Food Network
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Get Tandoori Meatballs with Cilantro Raita Recipe from Food Network
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A whole chicken is stewed with smoked sausage, then combined with bell pepper, rice and tomatoes and flavored with chili powder, pepper sauce, cayenne and Worcestershire in this thick Cajun soup.
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A vegetarian feta-stuffed falafel recipe.
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Get Roasted Striped Bass Recipe from Food Network
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Get Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles Recipe from Food Network
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Get Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc Recipe from Food Network
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Get Salmon with Smoked Cashew Romesco Recipe from Food Network