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This easy, foolproof recipe can be customized to your taste. Add dried fruit, nuts, or chocolate to make these bars your own.
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Sometimes less means more, as with these muffins made with egg whites, a little oil and a scattering of chopped walnuts. The lemon zest makes for a delicate contrast to the sweet banana batter.
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Almost equal proportions of rye and bread flour make for a hearty rye flavor in this softly honeyed loaf that 's speckled with caraway seeds.
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This easy pasta bake with ham, cream, and Parmesan cheese takes little time to prepare and delivers the perfect comfort meal for your family.
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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
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Sweet and salty flavors combine to make this irresistible salad.
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Serve these crispy tuna patties as an appetizer or make delicious hot sandwiches.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tired of the usual vegan pancake procedures that call for weird egg substitutes like applesauce or flax seed, I experimented with copious amounts of baking powder...
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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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Another white yeast bread from the bread machine, this one features both all-purpose and bread machine flours along with egg and powdered milk.