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"Kids like hummus," says Alice Waters, "and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent."
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Chicago chef Stephanie Izard grills sliced potatoes in butter to give them an amazing crust, then dresses them with a super tangy mustard seed vinaigrette, fresh scallions and celery.
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Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
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Get Apple Pie Recipe from Food Network
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Get Sweet Corn Bread Pudding Recipe from Food Network
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Thin-sliced herbed pancakes are the "noodles" in this flavorful broth. Both light and hearty, it's a nice bridge from summer to fall.
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Get Danish Apple and Prune Cake Recipe from Food Network
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Get Falafel Recipe from Food Network
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Get Eggplant Donuts Recipe from Food Network
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Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update.
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No flavor is sacrificed in these gluten-free brownies.
cooking.nytimes.com
Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied