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cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
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A pack of frozen dinner rolls turns into a warm and sticky brunch favorite with butterscotch pudding, pecans, and brown sugar.
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Moist and delicious, this is a sweet corn muffin with honey and buttermilk.
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These waffles paired with a quick pear sauce will get you out of bed.
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Recipe for a citrus-olive oil cake by Ayesha Curry from her new cookbook, The Seasoned Life.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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A classic deli-style tuna sandwich recipe.
cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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Turkey meatballs, made with ground turkey and turkey Italian sausage, are quick and easy to prepare and can be used in any recipe calling for meatballs.
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Crystallized ginger adds its special warm taste to this fancy strawberry-rhubarb pie. There's a crumb topping right underneath the pretty latticed top crust. Perfect for Mother's Day!
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Get Pacific Cod and Clam Cacciucco Recipe from Food Network