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A refreshing spring salad, in honor of asparagus season.
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The elegant presentation of these pretzel-crusted crab cakes belies the ease of putting them together. The mix-ins and seasonings are light enough to let the...
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Get 15-Minute Chicken Scaloppini with Artichokes Recipe from Food Network
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Get French Onion Dip with Gruyere Toasts Recipe from Food Network
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Get Bacon Wrapped Shrimp and Scallops Recipe from Food Network
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Get Indian Snack Mix (Chewda) Recipe from Food Network
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A salad of freshly picked green beans is a true treat Whatever the color — green, purple or pale yellow — choose smaller beans, which are naturally more tender.
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So flavorful, you won't even notice the noodles are gone.
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These little prune- and apricot-filled cookies are traditional for the Jewish holiday Purim.
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Get Brunch Tart With Spinach, Olives and Leeks Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Orzo with Cherry Tomatoes, Feta and Mint Recipe from Food Network