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cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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Don't be fooled by the size of these guys.
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Simple to make at home, these Russian doughnut balls are known for their unique dough with farmer's cheese that everyone will swoon over.
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No need to deprive yourself: The day-after sandwich qualifies as healthful when turkey is slipped between slices of cheddar, tart apple, and whole-grain bread.
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.
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Get Pumpkin Queso Fundido Recipe from Food Network
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
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These skewers are quick and easy to make and taste terrific. With tender top sirloin, you don't need to marinate a long time to tenderize the meat, just long enough to impart the flavors of the citrus and garlic marinade. Serve over rice.
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Strips of top sirloin are marinated in a zesty Thai-inspired mixture and grilled on skewers for meat that's tasty and tender.
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Get Crispy Skin Salmon with Leek Compote Recipe from Food Network
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Get Falafel Recipe from Food Network