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Tangy pickled onions and creamy avocados add a surprisingly savory bite to this crisp fruit salad. When served in a pretty martini glass, it makes a stunning first course.
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I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.
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Get Cardamom-Orange French Toast Recipe from Food Network
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cooking.nytimes.com
This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get No-Fry Sheet-Pan Eggplant Parmesan Recipe from Food Network
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From "Vegetarian Cooking for Everyone" by Deborah Madison Over the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...