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There is a clear order of operations to this cassoulet Cut up the duck; remove the skin from the legs and refrigerate them overnight At this point, you can make the stock or pick up the recipe the next day
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Spice up your stuffed pepper game!
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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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Get Cucumber Salad Recipe from Food Network
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Quick and easy broiled salmon fillets with a hoisin sauce glaze.
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Chef Terrance Brennan uses this flavorful parsley sauce on everything from chicken to meat and fish.
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Per serving: 122 calories; 3 g protein; 10 g fat; 6 g carb; 1 g fiber.
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Get Mixed Greens with Garlic, Cumin and Paprika Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Green Garlic and English Pea Soup Sips Recipe from Food Network
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Get Sear-Roasted Rib Steak with Garlic Butter Recipe from Food Network
Ingredients: garlic, butter, thyme, vegetable oil, bone
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Fancy enough for date nights, easy enough for weeknights.