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This crunchy bean salad is tossed with celery, green peppers, and cucumbers and coated with a vinegar-based dressing for a perfect picnic salad.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These chicken wings are oven-baked and tossed in a spicy and flavorful Buffalo-style sauce for an easy appetizer or main dish when entertaining.
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Central Europeans love legumes and created many flavorful dishes using them, partly because legumes were inexpensive and more readily available during the hungry...
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Get Steak and Eggs with Bubble and Squeak Recipe from Food Network
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This melt-in-your-mouth chicken is cooked with cream of mushroom soup, sour cream, and Parmesan cheese in a slow cooker for an easy weeknight meal.
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This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.
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"I grew up on chicken thighs," says Top Chef all-star Tre Wilcox. "These days I season them with crushed red pepper and star anise and braise them in a sauce with tomatoes and red wine."
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This is a light salad, with a light herb dressing recipe. I created it for Easter and my family loved it. It's best to prep the ingredients the day before and...
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Get Beefy Stuffed Sweet Potato Recipe from Food Network
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Get Missy's Marinated Tomatoes Recipe from Food Network
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Bursting with tangy flavor, a rich balsamic dressing seasoned with garlic, mustard, honey, and shallots perfectly complements a green salad garnished with strawberries, toasted almonds, and feta cheese.