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Before the hard salami, ham and provolone are piled on, the bread for these New Orleans sandwiches is spread with a piquant olive salad flavored with garlic, oregano and fresh parsley.
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In spring, sweet garden peas are at their peak of flavorand Michael Symon makes every effort to incorporate them into his recipes, like this one.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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Get Basil Gnocchi Recipe from Food Network
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Get Wagon Wheel Pasta with Pancetta and Peas Recipe from Food Network
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Get Farro with Coarse Pesto Recipe from Food Network
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Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
www.allrecipes.com
Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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Get Roasted Butternut Squash Soup with Creme Fraiche Recipe from Food Network
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A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.