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cooking.nytimes.com
When it comes to pawpaw, accept no substitutes Trust us; we tried We went to a bunch of experts — scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia — and we asked them, “If a home cook doesn’t happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?” We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes
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Blackberry Slump! Blackberries cooked on the stovetop with sugar and lemon, topped with dumplings.
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cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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