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This recipe is by Eugenia Bone and takes 15 minutes, plus 4 to 6 hours’ refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A mild oat flavor distinguishes this bread machine loaf.
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Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simple roasted salmon fillets get an elegant topping of caramelized leeks and matchstick carrots.