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cooking.nytimes.com
Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This is a quick-and-easy recipe for those times that you find yourself raiding the cabinets for a fast meal. This is an excellent sandwich filling, or main dish...
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Using whole milk yogurt and just a bit of mayonnaise keeps this homemade tartar sauce rich and creamy, but with less fat.
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Ali Maffucci's recipe for Tilapia with Chayote-Mango Pasta Salad from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
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These homemade Aussie Bites™, bite-size snacks with oats, dried fruit, chia seeds, and sunflower seeds, make a great breakfast or snack.
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Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
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Get Nothing to Trifle About 5-Minute Trifle Recipe from Food Network
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This vegan version of an all time favorite dessert will have you coming back for seconds. A graham cracker crumb crust is filled with tofu, nondairy cream cheese, lemon juice and zest, soy milk and cherry pie filling.
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This family recipe mixes marshmallows with cans of fruit cocktail, pineapple, and mandarin oranges, all dressed in sour cream for a crowd-pleasing salad.
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This buttery dessert has a graham cracker crust and is topped with bananas and fruit cocktail. The sweet and fluffy whipped cream makes it extra decadent.