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09/10/2011
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
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