Search Results (24,438 found)
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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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An herby smoked trout filling in a crispy potato skin shell.
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Highlight your favorite fruits with these tasty thumbprint cookies.
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Star chef Marc Vetri makes his terrific, tender spinach gnocchi with brown butter and three types of cheese. They're more intensely flavorful than the traditional ricotta kind.
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A classic recipe for German cheese spaetzle.
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An easy frosting recipe made with butter, milk chocolate, bittersweet chocolate, and powdered sugar that you can use to ice cakes and cupcakes.
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Butterscotch chips and pecans make a delightful tasty cookie.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.