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This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!
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Cute little watermelon-slice shots made with watermelon-flavored gelatin, vodka, and fresh lime peels pack a kick, but you can make a fun kids' version by leaving out the vodka and adding a cup of cold water.
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Studded with slivers of garlic, roasted on a bed of bay leaves and basted with an infusion of apple cider, vinegar and thyme, this fragrant dish will warm away the autumn chills.
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Topping French bread slices with a mixture of apple, goat cheese, and herbs makes a delicious and quick appetizer.
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When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.
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A traditional bistro dish of top-quality raw beef chopped and served with onion, capers, parsley, mustard, and egg yolk.
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Get Best-Ever Beer Cheese Soup Recipe from Food Network
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Get Steak-and-Potato Salad Recipe from Food Network
cooking.nytimes.com
While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad Walnuts, toast them or don't, add crunch and the dressing adds zing.