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A vegetarian feta-stuffed falafel recipe.
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Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.
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This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Red Snapper en Papillote Recipe from Food Network
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Get Turkey Chili with Cannellini Beans Recipe from Food Network
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Get Emeril's Cajun Chicks Recipe from Food Network
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Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
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Get Beer Clam Bake Recipe from Food Network
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Get Smoked Hot Links Recipe from Food Network
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Get Peruvian Lamb Stew Seco de Cordero Recipe from Food Network