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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004 It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts
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Get Moscato Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
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www.allrecipes.com
A very simple and easy to prepare bean soup consisting of pinto and garbanzo beans, chicken bouillon, and hot pepper sauce. Pairs nicely with a Caesar salad.
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A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.