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Get Lamb Loin Chops with Warm Polenta and Arugula Salad Recipe from Food Network
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Using plenty of ricotta cheese gives these Italian-inspired meatballs in sauce a tender texture. Serve over spaghetti.
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This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.
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Get Halibut with Endive and Gremolata Recipe from Food Network
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Ninette Holbrook won the Mezzetta Make That Sandwich Contest with this incredible recipe. The sandwich is sweet, salty, savory, and sophisticated.
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Seasoned potato wedges are baked in the oven instead of deep fried. A fun alternative to french fries.
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This Lebanese recipe for chicken wings (Jawaneh) is simply delicious. The wings are marinated for 1 hour in the refrigerator before grilling them under the oven grill or on the barbeque.
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Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.
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There are different ways to make grilled eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
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A beautiful salad of red grapefruit sections with green avocado slices is served drizzled with a citrus and honey dressing.
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Get Lamb Chops with Garlic-Rosemary Sauce Recipe from Food Network