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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Bursting with summer veggies, you won't feel guilty eating all of these quesadillas by yourself.
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Frozen corn and bell peppers meet with precooked brown rice and refried beans for a quick, tasty fajita version of the classic Buddha bowl.
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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
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This easy casserole is a great way to use up leftover hard-boiled eggs.
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This recipe makes pecan-filled chocolate cookies that are low in sugar.
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These yeasted dinner rolls derive special flavor from beer and a hint of cinnamon and honey. This recipe is for the bread machine.