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cooking.nytimes.com
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
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Upside Down Apple Cake with caramel sauce and apple wedges in a flour cornmeal batter.
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This Christmas Brisket Fried Rice, fragrant with ginger, garlic, and scallions, is a cheeky and delicious marriage of two Jewish and Chinese favorites, and a...
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Prepared in similar fashion to potato-cinnamon rolls, these pumpkin rolls are full of fall flavor and are topped with a brown sugar frosting.
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Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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