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The Gold Rush is a sweet variation on a whiskey sour that is silky with honey syrup.
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A quick, delicious, and light-tasting sauce with a zesty lemon flavor dresses pasta nicely and can handle the addition of meat and vegetables, if you like.
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Delicious cheddar penny cookies!!! My mother and I have made these for years and they are just as good as when I was young.
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Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
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Smoked paprika, salt, and garlic powder are the primary ingredients in this homemade dry rub for ribs.
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A simple, quick, and budget-friendly dish of whole wheat pasta shells, green peas, and eggs gets extra flavor from Parmesan cheese. Perfect for Lent.
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Cheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.
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Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flour tortillas are spread with cream cheese, sprinkled with diced mango and poblano pepper, topped with another tortilla, and grilled.
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This dip is a real crowd pleaser! From backyard barbecue to festive holiday gatherings, this dip has year-round appeal. Serve it as a dip for vegetables, chips...