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Caramel apple meets cheesecake in this recipe that gives you a neat twist on either dessert ideal for an autumnal dinner!
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This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust If you don't have the time to make the crust, store bought will work just fine.
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This is essentially a bacon cheeseburger in meatball form The cooked steak should be diced into small bites, not ground, for the best texture.
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This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings Let the oohs and aahs begin.
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A pecan pie recipe that's not too sweet and packed with nuts.
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This recipe is by Suzanne Hamlin and takes 1 hour 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.