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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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This almost one-dish appetizer is cooked and kept warm in a slow cooker so your guests can enjoy it for hours to come!
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Get Vegan Potato, Pepper and Olive Phyllo Cups Recipe from Food Network
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In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.
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Get Tilapia with Escarole and Lemon-Pepper Oil Recipe from Food Network
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This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.
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A recipe using fresh summer vegetables like corn, bell pepper, and zucchini in an easy and fast sauté with a bit of basil and lemon for a pop of flavor.
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Get Roasted Red Pepper and Garlic Bean Dip Recipe from Food Network
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Get Creamy Potato and Roasted Red Pepper Dip Recipe from Food Network
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This recipe is by Bryan Miller and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.