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A lighter, vegetarian spin on the classic bar snack, these baked Buffalo Cauliflower Florets are served with a creamy blue cheese dip.
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Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.
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We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
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Get Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread Recipe from Food Network
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Get Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread Recipe from Food Network
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Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.
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A lovely baby shrimp and chive salad tucked into avocado halves. The combination of flavors and textures - especially the creamy mayonnaise dressing spiked with Worcestershire and chili sauce - is sensational.