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cooking.nytimes.com
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish “Putting salt and sweet together is always going to be successful,” Mr
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I first made this because I like Wiener Schnitzel, but don't eat veal and am not crazy about using pork for this particular recipe. Also, I had never used panko...
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A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.
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This linguine is served with a buttery thyme and roasted red pepper sauce. It is delicious.
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Fresh goat cheese adds a subtle tang and smooth creaminess.
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Get Cordelia's Roast Beef Recipe from Food Network
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Kale and broccoli are stir-fried with slivered garlic and chopped chile peppers, and finished with a splash of lime juice for a bright-tasting, satisfying side dish.
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Get Banana Bread With Chocolate Chips and Chocolate Glaze Recipe from Food Network
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A festive slow cooker spiked wassail recipe. You will need apple juice, cranberry juice, brown sugar, Calvados, and spices, with roasted apples.
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Get Whole-Grain Breakfast Porridge Recipe from Food Network
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Get your measuring cup ready because this recipe is true to its name. There 's a cup of fruit cocktail, mandarin oranges, pineapple chunks, marshmallows, and sour cream. And if you 'd like it a bit sweeter, you can add some shredded coconut. Chill and serve to eight.
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Orange juice and mint update this classic Latin dish.