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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lasagne recipe uses zucchini slices for noodles, with tomato sauce, bechamel, mozzarella, and lots of Parmigiano Reggiano cheese.
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Get Greek Shrimp and Couscous Recipe from Food Network
cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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Simple molded pecan sugar cookies rolled in confectioners' sugar.
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This creamy grape sherbet will quickly become a family favorite. It recently won 3rd place in a local homemade ice cream competition, and has been in our family for over 40 years.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.
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An elegant recipe made with halibut fillets and leeks braised in white wine and butter.
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.