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This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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After applying the rub, you can either grill chicken immediately or let it sit and develop more flavor.
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Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.
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This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese.
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Get Vegan Tofu and Spinach Scramble Recipe from Food Network
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Get Grilled Shrimp Pizza Recipe from Food Network
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This is a low fat and deliciously filling meal with lots of flavor . Serve with crusty bread and a tossed green salad.
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Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown.
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A quick snack or appetizer during the hot summer months. Old time family recipe. If you like fried zucchini you will like this.
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Get Creamy Orzo with Prosciutto and Peas Recipe from Food Network