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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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This nutty, tangy, briny vinaigrette completes a hearty salad.
cooking.nytimes.com
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
cooking.nytimes.com
This recipe is by Steven Stern and takes 5 minutes plus 3 to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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Ground turkey burgers with cilantro, ginger, and garlic are a quick and easy, Thai-inspired meal that the whole family will love.
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Tuna salad gets a kick with the addition of mustard, relish, and cilantro.
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Get Fried Chicken Salad Recipe from Food Network
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Your childhood grilled cheese but all grown up.
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Get Jerk Chicken Recipe from Food Network