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A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy.
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This stuffed pork chop recipe is filled with a pumpernickel-apple stuffing and served with a cider–apple brandy sauce.
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A Prohibition-era cocktail made with rye whiskey, lemon juice, grenadine, and dry vermouth.
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Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.
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A savory bread pudding loaded with herbs and pecorino cheese.
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This Brooklyn cocktail is similar to its brother the Manhattan; the recipe includes whiskey, dry vermouth, maraschino liqueur, and bitters.
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A moist cranberry-orange quick bread recipe.
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A classic St. Patrick's Day Irish soda bread recipe.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This is designed for people who don't like fruitcake. It is not as sweet or as dry. My husband hated fruitcake until he had mine.
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These homemade croutons are seasoned with garlic, herbs, and Parmesan cheese.
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String cheese is breaded in Parmesan-studded breadcrumbs and baked in olive oil. Serve with marinara for an easy restaurant-style appetizer.