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Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome.
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A lemon pound cake made with yogurt instead of sour cream.
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Mix up pasta night with flavor bombs like buttery corn and tangy goat cheese.
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flaky, buttery buttermilk biscuits are perfect any time of day.
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These cupcakes are a refreshing sweet treat.
Ingredients: flour, salt, butter, sugar, lemon, orange, lime, vanilla, eggs
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Butter, sugar, amaretto, and a bit of cream are all you need to turn pears into a warm and comforting dessert.
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Chef John makes homemade ice cream cones using an aluminum-foil mold to shape them. Great way to use up extra egg whites.
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Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.
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This recipe for coconut and walnut truffles covered in in chocolate is perfect for gifting.
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In this easy snack recipe, lots of grated Pecorino Romano cheese is tossed with popcorn that's been coated with butter and seasoned with red pepper flakes.
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Lemon cake topped with a simple lemon syrup uses minimal ingredients and tastes so heavenly people will be asking for the recipe.