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This recipe is by Dorie Greenspan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh tarragon, savory, basil and parsley stand out in this delicate soup of zucchini and potatoes simmered in a creamy chicken broth.
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Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
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These bar cookies are made moist by using apple butter and feature a simple drizzled icing.
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These soft Italian-style cookies are a hit with everyone. The ricotta keeps them moist, and the recipe yields a large batch, which is great since the baked cookies freeze so well. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.