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This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Cooker Mole Pork Recipe from Food Network
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cooking.nytimes.com
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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Get One Pan Chili Chicken Recipe from Food Network
cooking.nytimes.com
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop They have a nice texture and a wholesome, grainy flavor Better yet, your child will get lots of fruit in each muffin.