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This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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This festive twist on tres leches cake is soaked in Baileys Red Velvet Liqueur and decorated with strawberries.
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cooking.nytimes.com
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
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This recipe combines the charms of that traditional Southern favorite, the Hummingbird Cake, with the health benefits of oatmeal, whole wheat, and virgin coconut...
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This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
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A warm muffin makes a nearly perfect snack or breakfast; these apple cinnamon oat muffins also have a delicious streusel topping.
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These pistachio brownies aren't quite blondies--they're "greenies." Speckled with mini chocolate chips, they have a hint of orange flavor.
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
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