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Get Marinated Salumi Sandwich Recipe from Food Network
Get Marinated Salumi Sandwich Recipe from Food Network
Ingredients:
almonds, garlic, basil leaves, parmigiano reggiano, lemon, olive oil, salt, bread, coppa, mozzarella, baby arugula, lemon juice, bulb fennel
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These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that's wonderful with tea.
These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that's wonderful with tea.
Ingredients:
flour, poppy seeds, baking powder, salt, butter, sugar, egg, lemon, lemon juice, decoration
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mousse with blackberry compote
mousse with blackberry compote
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Get Brown Butter-Sauteed Tilapia with Pistachios Recipe from Food Network
Get Brown Butter-Sauteed Tilapia with Pistachios Recipe from Food Network
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Get Avocado Deviled Eggs Recipe from Food Network
Get Avocado Deviled Eggs Recipe from Food Network
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A lemon pound cake made with yogurt instead of sour cream.
A lemon pound cake made with yogurt instead of sour cream.
cooking.nytimes.com
This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Elaine Louie. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Louie. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Tinto de Verano recipe is the Spanish version of a wine cooler.
This Tinto de Verano recipe is the Spanish version of a wine cooler.
Ingredients:
dry red wine, lemon lime
cooking.nytimes.com
This recipe is by William Norwich. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Norwich. Tell us what you think of it at The New York Times - Dining - Food.