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Bruschetta with tomato and basil! Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.
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Quick and delicious, this Asian coleslaw is great with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar brings it all together.
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Get Lamb Chops with Mint-Walnut Pesto Recipe from Food Network
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Get Vegan Pear Tart Recipe from Food Network
cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
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Chicken salad is a great way to use up leftover chicken breast. With this great salad, dinner is quick, and you don't have to turn on the oven.
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The Italian favorite summer salad of tomatoes, basil, and slices of fresh mozzarella cheese gets new depths of flavor when the tomatoes are roasted with olive oil, garlic, and balsamic vinegar.
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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use an air fryer to make this crispy, tasty potato hash featuring bell peppers and jalapenos with Tex-Mex seasoning.
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Get Grilled Crunchy Coleslaw Recipe from Food Network