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TIRAMISU ICE CREAM CAKE I like to serve ice cream cakes for dessert. They look impressive and are usually easy to make because the most difficult part of the...
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Get Gluten-Free Pie Dough Recipe from Food Network
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These quick and easy gluten-free stuffed zucchini blossoms are filled with mozzarella and Parmesan cheese and fried in a rice flour batter.
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Get Bourbon Negroni Recipe from Food Network
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
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Get ROUND 2 RECIPE: Savory Bread Pudding Bites with Apple Mustard Sauce Recipe from Food Network
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Get Rabbit Fricassee: Fricase de Conejo Recipe from Food Network
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Leftover roast beef adds delicious heft to this quick and easy brunch hash made with potatoes, onion, green bell pepper, and mushrooms.
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This rich chocolate fudge recipe is as easy to make as it is fattening!
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Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.