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cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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Get Jalapeno Cheddar Crackers Recipe from Food Network
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Get Cheddar-Dill Scones Recipe from Food Network
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Get Cheddar-Dill Scones Recipe from Food Network
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www.allrecipes.com
Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
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A layered casserole of chicken, Cheddar and broccoli drenched in a creamy mayonnaise and white wine sauce artfully seasoned with curry.
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Creamy ground beef casserole is perfect for weeknight dinner and tastes just like grandma's recipe.
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This French onion soup is made with sweet caramelized onions, rich cheese, and an American twist that makes this classic an easy and delicious recipe for a rainy day.