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cooking.nytimes.com
This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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Semifreddo means "half cold" in Italian. Here it refers to the slushy mixture that brings texture and flavor to this classic Champagne cocktail.
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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.
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This lush, stewlike dish is made with firm, creamy cannellini beans.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.