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cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
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Get Tortellini Recipe from Food Network
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Get Game Ragu with Pappardelle Recipe from Food Network
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Get Egg "Barley": Farfel Recipe from Food Network
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Get Chiles Rellenos Recipe from Food Network
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These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
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This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Outstanding Creamy Pear Pie! I cook this for the men's league at my golf club, and they love it!
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Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.
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A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.