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Get Homemade Marshmallows Recipe from Food Network
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The lightness of apple and jicama combined with a sweet-hot dressing make this coleslaw a hit!
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This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Creamy, flavorful seafood risotto with clams and cooked salmon. Clam juice really lets the seafood flavor shine through! It's a great way to use up leftover salmon.
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Tomatoes show their versatility in this sweet-savory jam that’s great with cheese.
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This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
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Chapsal (sweet rice) Bulgogi is not a dish commonly found in your average Korean home and there are very few restaurants even in Seoul that serve this dish. I...
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A classic Thanksgiving stuffing recipe with apples and sage. Instructional video included.
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Apricot brandy, vanilla pudding and pecans dress up a yellow cake mix.
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!