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Potatoes may seem an odd topping for pizza, but the Pittsburgh-based baker and cook Rick Easton has developed a crust that is so sturdy it can actually support more than its own weight, and these potatoes – boiled until soft, hand-crushed, flavored with olive oil and rosemary and made even more delicious by the addition of mozzarella – are not only traditional, but amazing Be sure to bake the pizza until it is good and brown on the bottom; take a peek if you’re not sure See the other variations on this pizza, and experiment freely.
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Crunchy top, moist interior, and packed with blueberries. What's not to love about these muffins?
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The portability of the waffle iron is key here: You can churn out warm cookies from anywhere with a working outlet.
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Creamy pumpkin sauce flecked with sage and thyme is the perfect topper for ravioli for a fall weeknight meal.
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An easy homemade dough is dipped in za'atar and olive oil to make these savory Middle Eastern-inspired pull-apart rolls that smell so good!
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Soul food pancakes just like grandma used to make have fried plantains in the batter for a little extra TLC on weekend mornings.
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Meatballs flavored with cilantro simmer in a gently-seasoned broth with potatoes and carrots. This soup is soothing on a cold, rainy day.