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This recipe is by R. W. Apple Jr. and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A marinated and grilled pork tenderloin recipe with grilled pineapple and red peppers.
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Get Habanero Laced Bahamian Cracked Conch Ceviche Recipe from Food Network
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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This healthier apple crisp has all the traditional ingredients including apples, brown sugar, and cinnamon, but with less sugar, whole wheat instead of white flour, and the addition of walnuts.
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Crunchy curried kale with bits of tempeh, avocado, and corn tortillas is a tasty and hearty way to introduce your friends and family to vegetarian eating.
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This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
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Tuna, pine nuts and feta cheese are tossed with olives, garlic, parsley and fresh basil in this sensational pasta salad. You can also serve it hot.
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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
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A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive. So easy to make you'll find yourself adding this to just about any dish!