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cooking.nytimes.com
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree
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Boneless chicken pieces, green bell pepper chunks, onions, and fresh mushrooms are cooked on the glaze with a wonderful, lightly sweet glaze.
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A rich roasted banana split recipe with homemade frozen yogurt and hot fudge sauce.
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