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cooking.nytimes.com
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
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The traditional sweet and yeasty Christmas dessert from Verona.
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There is nothing better than a fresh fruit dessert.They are certainly one of my favorite things to bake. This recipe can be made using blackberries or blueberries...
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A sweet yeasted bread recipe that's buttery and rich, with a cinnamon, nutmeg, and sugar glaze.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert.
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Zimtsterne, cinnamon-spiced German star cookies, are always a hit, especially for Christmas.
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Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
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This basic recipe can be used to make one of two designs.
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An easy creamy cheesecake made with brown sugar and chocolate chips. Super yummy!
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When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.