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This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
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This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked over coals for a smoky flavor, and served with horseradish cream.
Ingredients: olive oil, salt, black pepper
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This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh.
Ingredients: cloves, vegetable oil, salt, lemon
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If you are looking for creepy Halloween cupcakes, these mummy cupcakes are really easy to decorate and will be a hit at any Halloween party.
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Almost eliminates the need for butter and sour cream. Very flavorful, crispy on the outside, soft on the inside. Big family favorite.
Ingredients: potatoes, olive oil, garlic salt
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Get Classic Dijon Vinaigrette Recipe from Food Network
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Pan-fried broccoli is seasoned with salt and crushed red pepper in this quick and simple side dish idea.
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This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it on Thanksgiving.
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An easy solution for a curry craving. Simple chicken salad seasoned with a spicy curry sauce.
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Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.