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Savory turkey meatballs served alongside a tangy, creamy mustard dip are a nice alternative to traditional beef and pork meatballs.
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Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes.
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This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cleverly cut mints and a thick layer of buttercream embellish chocolate cake.
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The combination of chocolate and banana may sound decadent, but these chocolate banana crunch vegan muffins topped with granola are actually quite healthy. It...
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