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Say goodbye to that bowl of gluey, cardboard-tasting mush.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Walnuts. Sugar. That's pretty much all you need to make these Candied Walnuts! These crunchy caramelized nuts are a great party snack. You can also serve them in a salad or sprinkled over ice cream.
Ingredients: nuts, sugar, walnut, salt
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Chewy grains coated in an earthy vegan pesto sauce.
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
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This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
cooking.nytimes.com
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults It's just delicious.
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Get Spinach Salad with Goat Cheese and Walnuts Recipe from Food Network
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Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.