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In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don’t Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans
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Sweet corn kernels take two different forms in these crispy cakes.
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Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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Made with Marshmallow Fluff® and whipped topping in addition to the usual milk, eggs, and rum, this recipe is not for your typical eggnog.
Ingredients: milk, vanilla, eggs, rum
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This delicious homemade dressing made with just blackberries, balsamic vinegar, yogurt, and sugar looks festive on your favorite greens!
Ingredients: balsamic vinegar, yogurt, sugar
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Blueberries and strawberries are pureed with whipped topping, then layered in a glass with frozen yogurt, blackberries and raspberries in this cool, simple treat.
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This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.