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This picture-perfect focaccia is a beautiful (and edible!) piece of art that looks complicated but actually comes together quickly.
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This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.