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With countless variations, one more delicious than the next, it's easy to see why gumbo is such a treasured part of the culinary South. This version more than holds its own.
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Whether you use his spicy, smoky, and sweet peach filling or not, Chef John's technique of stuffing pork chops produces delicious, tender results every time.
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Please a crowd with this mouth-watering strata that pairs well with Chateau Ste. Michelle wines.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise a sweet and creamy filling loaded with chewy tapioca pearls.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.