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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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Garbanzo beans and oats are swapped for tuna in this 'no tuna' salad perfect for sandwiches or on crackers.
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Lots of chopping, but the payoff is worth it.
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A recipe of family tradition, a closely guarded secret, all traded in exchange for a work favor!
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Get Shelling Bean Stew Recipe from Food Network
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A nice twist for a easy baked fish dish usually some unique flavor but still highlighting the fish flavor. This can be made with Grouper which I prefer the thicker...
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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Get Catfish Ceviche Recipe from Food Network
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You can make puff pastry from three basic ingredients. It comes together quickly and easily, and is perfect for someone intimidated by pastry recipes.
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Thinly sliced fennel, beets, and green onions make a pretty and different salad. The dressing is just lemon juice and olive oil.
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Homemade green apple–lime syrup mixed with bubbly water.
cooking.nytimes.com
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art For this sweet-tart concoction, you’ll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you’ll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.