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cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
cooking.nytimes.com
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
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Get Baker, Baker Recipe from Food Network
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 25 minutes plus 2 1/2 to 5 1/2 hours for rising.. Tell us what you think of it at The New York Times - Dining - Food.
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This is a sweet blueberry cobbler that is low in fat and sugar. There 's just a smidgen of white sugar and honey, and the biscuit topping is made with low-fat buttermilk and whole wheat flour. This recipe yields six delicious servings.
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Get Lady Bug Pops Recipe from Food Network
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Get Vanilla Bean Cake Recipe from Food Network
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Get Steaks and Stilton Sauce Recipe from Food Network
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This salmon steak is grilled with a sweet, simple peach sauce. It can also be baked.
cooking.nytimes.com
Making grenadine, the pomegranate-based simple syrup that was favored in many cocktails in the 19th and early 20th centuries, is really quite simple And homemade is a vast improvement on the red-dyed sugar water in markets Once you’ve rounded up the materials, 15 minutes’ light work will make enough to last you.
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Pay tribute to old-fashioned smash cocktails with this easy blackberry spiced rum cobbler, a refreshing summer drink with an edge.
Ingredients: garnish, honey, spiced rum, ice