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This special issue contains more than 50 recipes for our favorite main courses, all paired with sides that can be made at the same time. You'll find go-to dinners like Pan-Seared Chicken Breasts paired with Sautéed Snow Peas with Lemon and Parsley. We also include impressive meals such as Pan-Seared Flank Steak with Mustard-Chive Butter paired with Roasted Asparagus. Each recipe has been tested again and again (sometimes 100 times) by our test cooks until they arrived at the best, most foolproof version.

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