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Not your traditional pound cake, but dense and creamy just the same. This uses cream cheese and yogurt instead of butter and gets swirled with Nutella® for a rich chocolate flavor.
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You'll love this lightly breaded cheese and spinach dish!
cooking.nytimes.com
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
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Don't overlook quick-cooking quinoa as a hot breakfast cereal, especially when it's topped with peaches and yogurt. Cinnamon, nutmeg, and a bit of honey and lime juice add their delicious flavors.
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Chef John's recipe for grilled flap meat in a curry-coconut marinade is the perfect way to use this tasty cut of meat.
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Peaches, berries, bananas, and a creamy orange sauce combine summer's fruitiest flavors in a single fruit salad!
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Pork tenderloin is marinated in soy sauce, sesame oil, garlic, and ginger, then stir-fried with cabbage and carrot in this easy recipe.
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I live alone, so I'm always on the hunt for delicious, healthy, freezer-friendly meals. These collard rolls—adapted from an old-fashioned cabbage roll recipe...
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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
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Stay warm on cold winter evenings without the heat of hot peppers in this mild-mannered chili recipe full of ground turkey, tomatoes, and beans.
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Ground chicken, refried beans, and tomatoes with green chiles bring out bold flavors in this one-pot easy-to-make chili and rice dinner.