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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.
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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish...
cooking.nytimes.com
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
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Get Greek Salad Layered Dip Recipe from Food Network
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Get Golden Squash Blossom Crema: Crema de Flores de Calabaza Recipe from Food Network
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Get Chicken Broth Recipe from Food Network
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Chorizo brings extra flavor to this easy ground beef chili recipe that goes great on hot dogs or in a bowl.
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Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.
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Get GenDare Burger Recipe from Food Network