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Eggs, Cheddar cheese, sausage, mushrooms, and bread are baked into a crowd-pleasing, breakfast strata even your pickiest of eaters will be going back for seconds.
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A little cayenne pepper transforms creamy deviled eggs into a spicy Cajun-style delight!
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This pesto recipe, made from basil, parsley, pine nuts, Parmesan, garlic, and olive oil, is delicious over pasta, fish, meats, fresh cheese, you name it.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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After a few hours of frustrating research on the internet for a decent mincemeat recipe (90% state "use store bought or homemade", which is as useful as "get...
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends Stopping for bagels was part of the ritual
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No-cook, no eggs, made with half-and-half and cream. Great, simple, classic vanilla ice cream! This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.