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cooking.nytimes.com
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick If you don’t want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead This is best served at least an hour or so after making to allow the flavors to mellow
www.delish.com
In his version of no-bake cheesecake, baker and cookbook author Kamran Siddiqi beats melted white chocolate and citrus zest into the creamy filling for a deep, decadent flavor.
www.delish.com
Who knew a splash of heavy cream turned pesto into ~*magic*~?
www.delish.com
This seafood stew recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
www.foodnetwork.com
Get Pumpkin Mousse Parfaits Recipe from Food Network
www.chowhound.com
A Thanksgiving cornbread stuffing recipe with sausage, apples, and sage.
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.