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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Ingredients: okra, chile peppers, dill, water, vinegar, salt
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A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs.
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Generously buttered sourdough bread slices are layered with a hot dog, sharp Cheddar cheese, and pickles and are pan-fried for a 'frankly' super sandwich.
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Tuna is mixed with mayonnaise, balsamic vinegar, pickle, and onion in these tasty, crispy tuna melt sandwiches made in a panini press.
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Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horseradish cream, and rye toast.
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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
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Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of sweetened dried cranberries.
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Bring the beach home with you year-round with this basic steamed mussels recipe from chef-owner Marc Murphy of Ditch Plains in New York City.
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This light and flavorful appetizer is great for seafood and garlic lovers!
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Get Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.