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A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!
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Try a new summery take on grilled salmon served with a warm bacon and sweet corn relish.
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You can choose how spicy you want this Tex-Mex treat to be.
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Bring home the taste of Italy with this comforting slow cooker zuppa Toscana, a creamy chicken soup loaded with sausage, potatoes, and kale.
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This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.