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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Proof that making your own pizza is not pie in the sky.
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Chopped eggs and celery are blended into a flavorful mixture of herbs and spices that's great on crackers.
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This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
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Savory and robust, this pie is packed with textures and flavors. Tomatoes, fresh basil, scallions, crumbled bacon and spices, are layered in a deep-dish pastry shell and covered with grated cheese and mayonnaise. The pie is baked for an hour and served warm or cold.
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Tender bites of cabbage are mixed into mashed potato in this updated version of kolcannon.
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This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
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The slow cooker makes it easy to prepare this delightful dish. Potatoes, Cheddar and ham are slowly cooked in a creamy sauce.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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Curry marries black Kalamata olives to produce a rich, distinctive deviled egg. Be sure to make enough: your guests will ask for more!
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These delightful appetizers are salty, tangy, and crunchy, and the recipe is easily doubled. Make them for your next party, and serve them with ranch dressing. Your guests are sure to love them.