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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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Sesame and poppy seeds are just two of the fun ingredients in this super summer salad. Cucumber, onion, bell peppers, tomatoes and broccoli are tossed with pasta, Parmesan, seeds, paprika and cayenne, then coated with Italian-style dressing.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
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Give your homemade applesauce a bit of a boost with the addition of Asian pears using this quick and easy DIY recipe.