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SPRING ENTERTAINING
Recipes
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Recipes by Course
Appetizers
Charcuterie
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Hors D'Oeuvres
Beer-Battered Onion Rings
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Treviso and Gorgonzola Tart
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Fried Olives
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Red Pepper Cracker Puffs
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Herb Tempura
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Baked Feta With Roasted Red Peppers and Lemon–Oregano Broth
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Seared Scallops With Finger Lime Beurre Blanc
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Making Maultaschen
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Har Gao (Shrimp Dumplings)
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Baba Ghannouj (Mashed Eggplant Spread)
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Salade de Pois Chiches (Chickpea Salad)
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Marinated Cauliflower Salad
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Kibbeh (Lamb and Bulgur Wheat Croquettes)
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SAVEUR Editors
Salsa Verde (Herb Sauce With Breadcrumbs)
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Menu: A Chips and Dips Party
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Linguine With Clams and Chiles
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