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cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
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Who doesn't like pepperoni pizza and beer? Here, that low-key Friday night combination is turned on its head. This dish combines a classic starter with a spin...
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Get Celebrity Salmon on Farfalle with Black Olive Pesto Recipe from Food Network
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Get Cabot Seriously Sharp Shrimp Focaccia Recipe from Food Network
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These taco-seasoned ground turkey tacos are wrapped up in romaine leaves instead of tortillas, so they're gluten free.
cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
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Get Roast Chicken Enchilada Suizas Stacked Casserole Recipe from Food Network
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Get Chicken and Dressing Sheet Pan Supper Recipe from Food Network
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Get Chicken Salad Recipe from Food Network