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These gooey sandwiches get double-grilled: The prosciutto-wrapped provolone is grilled first before being sandwiched on grilled baguette.
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Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.
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Welcome to the pancake party.
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A compote made with dry white wine and onions punches up the pork chop's flavor.
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Turn fruit into a seasonal side dish with this easy recipe.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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They'll have you saying "aww" immediately followed by "mmm."
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Short ribs are a great cut for dinner parties, because you can braise them a day or two in advance.
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Get Coconut Cream Stuffed French Toast Recipe from Food Network
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I became a fan of traditional puddings after receiving an antique ceramic pudding steamer as a present. I've made quite a few and persimmon pudding is hands down...
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Sriracha is a tangy, garlicky Thai chili sauce that has become a favourite with hot sauce fans and it really sings in this sweet-savoury movie-night snack.
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Here's a great crunchy, munchy accompaniment for your favorite DVD.