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Lemon meringue pie is a common favorite. The refreshing flavor of lemon mixed with the airy meringue certainly satisfies.
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Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
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Dana Cree, the molecular gastronomist pastry chef at Poppy, created this lemon-accented goat cheese pudding.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A rich baked ziti recipe with Italian sausage meatballs.
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Crème de cassis adds a welcome twist to this easy chocolate cake recipe topped with fresh summer berries
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Buffalo meat is slightly sweeter than ground beef, and it makes a deliciously different meatloaf.
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These sweet little pies have a lovely filling that combines tart and sweet apples with farmer cheese and cinnamon.
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There 's chocolate chips, squares of unsweetened chocolate, and lots of eggs and milk in this creamy, rich pie. The filling is cooked up until thick and lovely and poured into a baked pie shell. It can be made two days in advance.
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This rich, creamy custard-style ice cream has a deep chocolate-cinnamon flavor.
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Spaghetti squash replaces pasta in this paleo-friendly carbonara with bacon and tomatoes.
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Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.