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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
cooking.nytimes.com
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
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A recipe for a flaky, crispy cup made of phyllo dough, perfect for savory appetizers or sweet desserts.
Ingredients: phyllo sheets, butter
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Ears of corn grilled in their husks with butter and Cajun seasonings.
Ingredients: corn, butter, cajun
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!
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Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.
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This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
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Get Giant Baked Brie with Apricots and Walnuts Recipe from Food Network
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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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These are the cutest monster treats for Halloween!
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