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Get Tuna and Hummus Sandwiches Recipe from Food Network
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A pound of mushrooms never had it so good. These dandy marinated and cooked mushrooms make a perfect appetizer or topping for a grilled steak or burger. Toss with just-cooked pasta, or just eat right out of the pot.
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Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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Flour tortillas rolled up with Pace® Picante-seasoned cream cheese, fresh spinach, roasted red peppers, and turkey breast make flavorful pinwheel appetizers.
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Get Rainbow Chicken Roll Recipe from Food Network
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Soaked salt cod (bacalhau) is baked with sliced potatoes, olive oil, garlic, and other seasonings in this savory casserole.
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When you feel like you just don't have all the time to bake, treat these shortcut cookies as your magical elves.
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This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Get Herbed Swordfish and Shiitake Kebabs Recipe from Food Network