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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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An enormous step up from the usual fast-food breakfast sandwich, this fluffy biscuit is topped with eggs, cheese, country ham, and jam. If this isn't a good way to start off the day, what is?
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You'll be reminded of trips to grandma's house with this pineapple meringue pie that's as easy to prepare as it is delicious.
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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Practice makes perfect corn tortillas out of this simple 3-ingredient recipe that's super quick to learn using any equipment you have on hand.
Ingredients: masa harina, salt, tap water
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
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Garlic lovers will swoon over this buttery shrimp dish made with fresh minced garlic, garlic salt, and garlic powder. A squeeze of lemon keeps it light.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.