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Forget heavy, mayonaise-laden pasta salads. This grilled chicken and zucchini version is dressed in a flavorful, yet light lemony vinaigrette.
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Almost equal proportions of rye and bread flour make for a hearty rye flavor in this softly honeyed loaf that 's speckled with caraway seeds.
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This recipe is by Nancy Harmon Jenkins and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet and salty flavors combine to make this irresistible salad.
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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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Get BBQ Buffalo Burger with Mango Ketchup and Red Slaw Recipe from Food Network
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Autumn Panzanella Recipe from Food Network
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Get Spicy Salmon Salad Recipe from Food Network
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Get Ragusa Style Ricotta Ravioli Recipe from Food Network
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Michael Bulkowski, chef of Revolver restaurant, serves his tomato soup with squash pickles and a grilled cheese made with zucchini bread.