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This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Get Bar Nut Palmiers Recipe from Food Network
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A classic, hard-hitting refresher with Champagne and gin, named after a rapid-firing piece of French artillery used during World War I.
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This lemony salad is so quick to make. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find. The salad can be garnished with pistachios, which add a little sweetness, or Italian pine nuts.
cooking.nytimes.com
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky That is because the apple provides plenty of liquid You just need to add enough buttermilk or yogurt to bring the dough together
cooking.nytimes.com
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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This version of the classic Czech pastry livens up the dough with lemon flavoring.