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Chicken pieces are marinated in a blend of yogurt , lemon juice, and feta, then grilled on skewers with onions and green peppers.
cooking.nytimes.com
This recipe is by Nicole Mones and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional Greek appetizer recipe of rice-and-beef-stuffed grape leaves served with a tangy lemon sauce.
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This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic One tip: cut up the poundcake before the picnic but leave it in the baking pan It makes it easier to transport, and the pan protects it, too
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Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.