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Get Jicama and Watermelon Salad Recipe from Food Network
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This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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This is a no-frills banana bread that is especially quick in the bread machine.
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This is best done on the grill, but the stovetop will work as well. Grilling tip: A common mistake people make when grilling is to keep turning the meat over...
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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Get Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts Recipe from Food Network
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This quick and easy pasta salad is a great on-the-go lunch that layers tortellini, pesto, tomatoes, and mache lettuce in a canning jar.
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A beautiful fresh fruit tart with strawberries, blueberries and kiwi slices on a cream cheese filling.
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This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Get Honeydew Melon and Cilantro Ice Pops Recipe from Food Network
Ingredients: sugar, cilantro, honeydew melon, zest