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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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An airy, snowcapped mountain of chestnuts and chocolate.
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A mixture of exotic canned and fresh fruits combine with condensed milk and sour cream in a Filipino version of fruit salad.
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A recipe for flavored popcorn that uses sesame seeds, sesame oil, and dry mustard, for an Asian-inspired movie treat.
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Peanut butter, oats, honey, and raspberries are mixed together in these no-bake granola bars, perfect for lunchboxes or on-the-go snacks.
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Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.
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Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients.
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These cookies are wrapped in the spirit of the season.
cooking.nytimes.com
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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Get Garam Masala Grilled Strip Loin Recipe from Food Network
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.