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Take advantage of rhubarb season with this easy dessert Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over
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Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
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A vegetarian feta-stuffed falafel recipe.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy dip made with sour cream and mayo packed with chunky olives and lemon juice.
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Get Apple Pie Bars Recipe from Food Network
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Get Upside-Down Pear Cranberry Tart Recipe from Food Network