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Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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A mayonnaise-based barbecue sauce recipe from Alabama.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hollandaise Sauce Recipe from Food Network
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Get Creamy Fondue with Poached Egg and Baguette Recipe from Food Network
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Get Scallion Pancakes Recipe from Food Network
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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Get Easy Ranch Dip Recipe from Food Network
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Get Fennel and Cabbage Slaw Recipe from Food Network