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