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Lisa Sullivan
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Gnocchi Verde, or The Redemption of Frozen Spinach
By:
Sarah Jampel
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5 Steps to Better Bean Salads (& a Punchy Black B...
By:
Alexandra Stafford
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A Summer-Screaming Zucchini Schmear and 10 Ways I...
By:
Briana Riddock
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The Secret to Dinners That Taste Slow-Cooked in N...
By:
Sarah Jampel
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Make More Creamed Greens than You Think You Need ...
By:
Lindsay-Jean Hard
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A Mushroom Roasting-Method That Gives You Both Cr...
By:
Alexandra Stafford
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Cottage Cheese is About to Have Its Mainstream Mo...
By:
Sarah Jampel
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25 Vegetarian Dinners for Non-Cooks (or Those Who...
By:
Sarah Jampel
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Tahini Roasted Broccoli
By:
Laurie
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Stewy Chickpeas with Tomatoes, Capers, and Feta
By:
Alexandra Stafford
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Olive Oil–Braised Chickpeas From Joy the Baker
By:
Sarah Jampel
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Pomegranate-Roasted Carrots
By:
Melissa Clark
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Absurdly Addictive Asparagus
By:
kaykay
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"Pot-Stuck" Brussels Sprouts
By:
Marian Bull
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Homemade Green Bean Casserole
By:
Plum Pie
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Momofuku's Roasted Brussels Sprouts With Fish Sau...
By:
Genius Recipes
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Wheat Berries with Pancetta, Roasted Butternut Sq...
By:
Amanda Hesser
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Fried Greens Meatlessballs
By:
Alexandra Stafford
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Tomato Salad With Corn, Summer Squash & Roasted O...
By:
Merrill Stubbs
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14 Recipes For Corn Off the Cob
By:
Samantha Weiss Hills
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