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Holy guacamole! This is a subtly delightful soup.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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Lime juice, chopped onion, salt, pepper and some time in the fridge is all that it takes to turn cubes of beef into Persian delights.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Kick up your tuna salad sandwiches by adding jalapeno peppers and Cheddar cheese crumbles to the mix!
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Get Cranberry Sauce Recipe from Food Network
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A rum-based island drink.
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Get Sidecars with Dried Cherries Recipe from Food Network
cooking.nytimes.com
Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
cooking.nytimes.com
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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Get Shrimp Remoulade Sliders Recipe from Food Network