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cooking.nytimes.com
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes It’s an excellent party dish, warm and just out of the oven But it’s equally as good out of the fridge, its flavors melded and mellowed.
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Stuffed chicken baked inside out, as cornbread dressing makes a nest for fowl and sauce.
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A shot of bourbon nicely offsets the bite of garlic and onion in this easy chicken entree.
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Cookie and candy collide.
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Get Elsa's Brownies Recipe from Food Network
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Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.
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Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
cooking.nytimes.com
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers A picture of this pie prompted many an email from readers asking where they could get the recipe What sets this pie apart from the usual summer berry is twofold
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This is by far one of the best ways we've used box cake mix to date.
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Get Cilantro Lime Salmon Recipe from Food Network
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Get Salted Caramel Milkshakes Recipe from Food Network
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The ultimate comfort food for the holiday table is creamy corn pudding like Grandma used to make.