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Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal.
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Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich Fresh baguette, grilled zucchini and onion, the soft-crisp cheese It is a sandwich rich and savory enough for dinner.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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Once a season, the Big Blue Tailgate Crew prepares these baby back ribs with easy homemade BBQ sauce.
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Tender and juicy pork is made healthier with added vegetables and less sugar in the form of mesquite sauce. Perfect for sandwiches!
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.