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cooking.nytimes.com
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery) It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
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Get Taco Pizza Recipe from Food Network
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Get Shrimp and Beef Skewers with Soy and Scallion Butter Recipe from Food Network
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Get Oven-Roasted Salmon with Cauliflower and Mushrooms Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Mahi-Mahi with Black Bean Salsa Recipe from Food Network
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Get Slow Cooked Korean-Style Short Rib Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Harvest Salad with Miso-Maple Roasted Butternut Squash! Toss with greens, apples, cooked grains, pepitas, dried cranberries, and pomegranate arils. Best fall salad EVER. Makes a great lunch, too.
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These cyclops cupcakes are great for Halloween even though they are more cute than scary. Kids won't be able to resist these cupcakes!