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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
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Recipe given by Jbird in NYC.
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
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Chicken breasts filled with feta cheese and bacon are baked in an herbed lemon oil.
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
cooking.nytimes.com
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
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Get Mustard Roasted Salmon Recipe from Food Network
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This fruity concoction gets its name and its alcohol content from Pimm's No. 1, a British spirit. You can find it at any well-stocked liquor store.
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Get Summer Watermelon Situation Recipe from Food Network
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If you have a hankering to can some apple pie filling, this is the recipe to use. It is simple and makes up to seven quarts of filling.
cooking.nytimes.com
How to toast the new year Perhaps some Champagne Or maybe a cocktail