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Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin likes using the leftover croissants from Niemand Bakery.
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Ready to go at a moment's notice, this asparagus-embellished classic is quick and delicious.
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Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
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Butter, cream, Parmesan cheese and pesto converge into a luxurious sauce to be served with cooked shrimp or crab meat and hot linguine.
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A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day.
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These coconut oil-based chocolate peanut butter cups are a great on-the-go snack when you need to boost your fat intake on the keto diet.
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Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry–-try blueberries and halved strawberries, too.
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This recipe is by William Norwich and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.