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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cornbread Dressing Recipe from Food Network
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Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
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Get Portuguese Chourico and Kale Soup Recipe from Food Network
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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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Surprise that special someone with vanilla-scented shrimp over saffron-basil couscous.
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A very colorful, refreshing summer salmon dish that is full of flavor and a great way to use your garden tomatoes.