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Tagine
A Moroccan main dish seasoned with ras el hanout. Like most indigenous stews, the protein can vary with your tastes -- beef, lamb, chicken, or fish, with the vegetables varying depending on your choice. And vegetarian tagine is also…
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Watermelon Salad with Mint and Feta Cheese
Simple. Cool, Refreshing. A classic pairing of sweet and salty.
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Curry Chicken Breasts with Chickpeas and Spinach
This New York Times recipe makes for an easy meal
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Salade Nicoise
A classic composed salad, and a riotous combination of colors and flavors
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Bourbon Pie
This recipe from the 1968 New York Times Large Type Cookbook has been one of my go-to recipes for half a century.
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Quick-Pickled Sweet Cucumbers
A crisp and delightful side dish.
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Garam Masala
Indian spice blend
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Pan-Cooked Fish with Dill and Cucumber
Now here's a creative use for cukes. Dill weed works almost as well as fresh dill.
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Toasted Farro Salad with Watermelon and Peaches
Toasting the farro brings out the nutty flavor. The fresh herbs, peaches, and watermelon make for a colorful summertime side dish or main meatless meal.
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Green Bean Salad with Red Onion and Feta Cheese
A quick side dish or main-meal salad
