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This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
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Get Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw Recipe from Food Network
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Get Spinach Salad Recipe from Food Network
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Get Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese Recipe from Food Network
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Get New England Clam Chowder Kissed by Manhattan Recipe from Food Network
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Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
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Star anise and cloves perfume the broth, bok choy brings a welcome bite of green, spicy Sriracha lends a gentle kick, and store-bought wonton wrappers make thin