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This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.
cooking.nytimes.com
This dish is downright addictive Thinly-sliced strips of beef are marinated in a salty-sweet-spicy marinade then quickly seared on the grill Then they're rolled up into ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a crisp, cold lettuce leaf
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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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Get Hazelnut-Mocha Dacquoise Recipe from Food Network
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Get Mexican Cemita Burger Recipe from Food Network
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Warm up on an autumn evening with this Captain Morgan Spiced Rum and apple cider concoction.
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A recipe for juicy breakfast turkey burgers. You will need dark-meat turkey, onion, fresh sage, fennel seed, brown sugar, and onion powder for the patties.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: asparagus, sugars
cooking.nytimes.com
Limiting miso to soup is like limiting Parmesan to pasta For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan) Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Ingredients: miso, sugars
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This Lithuanian family recipe from the old country makes an awesome summer soup!
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.