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A hot and sassy marinade makes this grilled salmon even more delicious.
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Get Chicken Milanese Recipe from Food Network
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Make a quick basil pesto to serve over spaghetti with shrimp and sugar snap peas using this recipe.
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This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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Get Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds Recipe from Food Network
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Avocado, combined with lemon juice and olive oil, is piled on tomato slices and a bed of mesclun greens.
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I chose to go with a messy "action" photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you...
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Tri-colored cupcakes have a layer of chocolate brownie on the bottom, a pink strawberry middle, and vanilla frosting on top.
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Fresh spinach is wilted with a warm sesame oil dressing and topped with toasted almonds and pan-fried onions for a flavorful warm salad.
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Corn tortillas are filled with shredded seasoned chicken, cheese, and your favorite salsa, then fried to a golden crisp.
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Roasting toughens cauliflower and dries it out a bit With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.