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Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
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Varenyky are traditional Ukrainian dumplings filled with meat, cheese, or fruit. Eat warm or cold and freeze leftovers if you have any!
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Get Jamaican Pepper Pot Soup Recipe from Food Network
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Chef John's puff pastry shells are an easy and elegant way to serve savory or sweet fillings.
Ingredients: egg, water, puff pastry
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Mix this syrup with sparkling water for a spritzer.
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Serve these with any fruit soup to provide a sweet but earthy counterpoint to the sweetness of the soup.
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Get Sea Salt and Olive Oil Pain D'Epi Recipe from Food Network
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Stuff bratwurst slices into pretzel bites to create a fun party time snack made easy with pizza dough.
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How to make homemade horseradish by grating horseradish root and adding vinegar.
cooking.nytimes.com
A vegan treat of homemade cinnamon and sugar coated almonds, submitted by Madeline Heising, a student at Northeastern University, is a simple yet elegant twist of salty and sweet.
Ingredients: almonds, sugar, cinnamon, water