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cooking.nytimes.com
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer’s sweetest staples In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense
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Get Beet and Goat Cheese Arugula Salad Recipe from Food Network
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A favorite at barbecues, picnics, and buffets, this classic salad features a savory, sweet, and sour dressing tossed with tender potatoes to make a flavorful side that's sure to impress your guests!
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Get Seared Salmon with Pickled Watermelon Salad Recipe from Food Network
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Get Asparagus Roll Recipe from Food Network
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Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
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Get Spicy Juicy Lucy Sliders Recipe from Food Network
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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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Thinly sliced apples and greens with a sweet-tangy honey-Dijon dressing.
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Get Baked Goat Cheese Dip Recipe from Food Network
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Get Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego Recipe from Food Network