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These spicy hush puppies are loaded with bell peppers and pimento peppers for a colorful and tasty treat. Serve alongside tartar sauce for a delicious appetizer.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The addition of cucumber makes this oyster dish perfect for summer. Top it off with some caviar for extra richness.
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Get Fall River Clam Chowder Recipe from Food Network
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The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi It’s an easy concept to adopt at home for a dinner party
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Prunes soaked in vermouth add a twist to a classic stuffing.
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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.
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Get Italian Egg Bread Bowl Recipe from Food Network
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Cauliflower is the miracle vegetable.
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American tourists in Italy popularized this refreshing Campari® and sweet vermouth cocktail. It's a Negroni, basically, minus the gin octane. Nice for afternoon sips at a cafe in Rome. Or even in Topeka.
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Get Unbelievable Oatmeal Cookies Recipe from Food Network
Ingredients: butter, sugar, egg, orange, vanilla, oatmeal