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You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
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Dance through your summer garden and collect ingredients for this bright and tasty salad. Cucumbers and tomatoes are tossed with macaroni and dressed with a zippy blend of sour cream, milk, dill and vinegar.
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This is a macaroni dish my family has been making for years. It is my favorite comfort food. Also, if you like a little bit of kick to your dishes, you can add...
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Chicken and potatoes are baked in a citrus-enhanced Italian dressing marinade.
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Red potatoes - with their skins left on - make this potato salad colorful and fancy. And the dressing is perfect - dill weed, mustard, mayonnaise and green onion. Chill a bit so that the flavors mingle and serve.
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We like surprises in recipes and this one has one - tuna and cottage cheese. The end result is a creamy, creamy tuna salad that makes a great luncheon dish.
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This vegan ice cream made with coconut milk and studded with roasted pistachios is easy to make and has a deliciously creamy texture.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.