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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.

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Here's a vintage recipe for anise cookies, baked in a waffle iron, that keep well and taste better and better in the days after baking.

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Spicy tempeh can be grated and simmered with onion and garlic to make a tasty meatless option for tacos, thanks to this recipe.

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This version of chili verde is made hearty with tender chicken thighs and white kidney beans, and tomatillo salsa and green chilies add fresh, green flavor.

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Chef John's version of Nobu Matsuhisa's famous miso-glazed black cod is available on his website.

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Create a heartier cheesy vegetable quiche with a mashed potato crust.

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Iceberg lettuce and radishes make for a light springy salad. The dressing is a simple mixture of lemon juice, apple cider vinegar, apple cider, oil, salt, and sugar.

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Fresh watermelon gives a summer-inspired twist to this easy frozen mojito that's perfect for poolside sipping.