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Sweet potatoes prove a worthy alternative to chickpeas in Chef John's new spin on hummus starring the usual tahini, garlic, lemon, and olive oil.
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If you couldn't be in Las Vegas for the big AR get-together, or if you just want a delicious and fruity sangria with lots of citrus flavors, mix up a pitcher of this great drink.
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Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
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This recipe is by Moira Hodgson and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious salmon cakes seasoned with Old Bay are gently pan fried until golden brown.
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Salmon fillets are baked with a lemony raspberry-ginger glaze just until tender, then broiled until browned for a sweet and tangy main dish with wonderful color and flavor.
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Chef John's sweet and savory tart pairs a spelt flour-olive oil crust with goat cheese and sliced figs. Perfect as an appetizer, for a summer brunch, or as a not-too-sweet fruit dessert.
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Get Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus Recipe from Food Network
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Use raspberry-flavored liqueur to bring extra flavor to the fruit salad and the whipped cream topping in this summertime salad recipe.
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Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here.