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This vegan ice cream made with coconut milk and studded with roasted pistachios is easy to make and has a deliciously creamy texture.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blue cheese and bacon shine in these delightful potato pancakes with a crispy crust that you can serve as a side dish or hot appetizer.
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These lamb shish kebabs marinated in spicy yogurt are perfect for an outdoor summer party.
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A lightly spiced and decadent bread pudding is made healthier using whole wheat bread, less sugar, and adding fruit. Perfect for breakfast or dessert!
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I am immensely proud of my recipe for Boudin, cobbled together from various sources, bot in print and on the table. The recipe itself is not challenging but it...
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The unique flavors of this salad blend to make a tasty dish. This salad is always a hit!
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A tasty, savory version of twice baked sweet potatoes.
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Get Bonus Recipe: Eggplant-Bottomed Pizza Recipe from Food Network
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Golden chicken breasts simmer in a creamy mushroom sauce.
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Here is an simple way to make sauteed pork chops smothered in a scrumptious gravy. Onion, garlic and browning sauce enrich a chicken broth base that is thickened with a touch of flour.
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This quinoa and broccoli soup is slightly sweet.