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The best lobster rolls are homemade.
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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Get Wild Striped Bass with Thyme, Spring Peas, 25 Year Balsamic Vinegar, and Potato Pancake Recipe from Food Network
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This light and refreshing salad is sure to be a crowd pleaser, and is perfect for serving at any springtime gathering.
cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes
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Get Cowboy Caviar Recipe from Food Network
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
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This recipe comes from Robert Estep of East Haddam, Connecticut.
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Green peas, crisp red onion, tangy dried cranberries and mellow peanuts are enveloped in a creamy dressing to create the perfect summer side dish!
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This is such a pretty salad - mixed veggies, tri-color pasta, and pea pods. The dressing is a zesty Italian, and there 's lots of Parmesan cheese tossed in. It 's chilled overnight and makes a lot.