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cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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English muffins are topped with Cheddar cheese to make a simple appetizer that everyone will enjoy.
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This is a great party dish or appetizer, made with creamy hummus and bell pepper.
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These are perfect, bite-size mushroom appetizers that are always a hit at parties and family gatherings.
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Make an authentic Cajun-style gumbo with catfish and shrimp from scratch with this recipe.
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Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.
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This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
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This tangy Gluten Free and Vegan "Ricotta" Cheese Dip is based on a recipe from the phenomenal book Entertaining in the Raw by Matthew Kenney.
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This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar.