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This recipe is by Jonathan Reynolds and takes 45 minutes, plus freezing. Tell us what you think of it at The New York Times - Dining - Food.
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
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This chipotle hummus recipe is simple to make and is the perfect spread for chips, crackers, or pita bread. Use as much chipotle as desired for taste.
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A creamless puréed soup that makes an elegant fall meal.
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
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Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
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The prettiest poke cake ever.