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Get Fruit and Vegetable Fiesta Salad Recipe from Food Network
cooking.nytimes.com
This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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Get Vegetable Summer Rolls Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This satisfying soup from chef David Bull is an excellent source of fiber.
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These phorittos, a clever fusion of Vietnamese pho soup and burritos, are made with ribeye steak, rice noodles, chile sauce, and fresh herbs.
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Get Greek Meatball Hero Recipe from Food Network
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This skillet dinner of cabbage, rice, ground beef, and onions delivers the taste of cabbage rolls without all the work.
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This is a simple recipe for a wonderful rich cabbage soup.