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cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
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These moist bran muffins are sweetened with molasses and filled with raisins.
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Cauliflower is the miracle vegetable.
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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Get Crunchy Slaw Recipe from Food Network
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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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Get Cheeseburger Monkey Bread Recipe from Food Network
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Rolled oats, wheat germ, a variety of seeds including sunflower, flax, and sesame seeds, plus chocolate chips, honey, and brown sugar make a crunchy, energy-packed bar that's perfect as a take-along snack on the ski slope.