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In her early career, Clark was a freelance writer for various publications, including the New York Times, and worked in "front of house" jobs at restaurants. [12] In 2007, she began her weekly "A Good Appetite" column at The New York Times, [12] [13] She became a full-time staff writer at the Times in 2012, [11] writing about 65 recipes each year for the newspaper. [12]
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In Europe and Asia, the salad may be complemented by any number of dressings, or no dressing at all, and the salad constituents can vary from traditional leaves and vegetables, to pastas, couscous, noodles or rice. An early 19th century English recipe for chicken salad can be found in the Mrs Beeton book of household management.
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Chicken Divan. Chicken Divan is a chicken casserole usually served with broccoli and Mornay sauce. It was named after the place of its invention, the Divan Parisien Restaurant at Chatham Hotel in New York City where it was served as the signature dish in the early twentieth century. [1] Its creator was a chef named Lagasi. [2]
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The recipe made the rounds in the office and three other women in the office were offered marriage proposals soon after making the dish for their boyfriends. In 2003, after Glamour editor-in-chief Cindi Leive heard that wedding proposals followed making the recipe, she dubbed the recipe "Engagement Chicken" and ran the recipe in the magazine in ...