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Lightly seasoned potatoes, zucchini, and red bell pepper are baked together in this easy side dish.
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This recipe is by Merrill Stubbs and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked salmon fillets with a crunchy pecan coating make an excellent main course.
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A dressed-up hamburger, named after a 19th century dietitian.
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Bursting with flavor, these lamb chops are marinated in savory Worcestershire and soy sauces with fresh rosemary, then breaded and baked.
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Crunchy fried goat cheese balls top a fresh arugula salad dressed with oil and vinegar in this salad that's a lot simpler than it looks.
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Get Chicken Cordon Bleu Recipe from Food Network
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All the flavor of meatball parm in one perfect bite.
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Egg and sour cream batter make the chicken delectably moist, crushed graham crackers in the breading impart a subtle sweetness.
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Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.