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A dense, buttery almond-flavored cake recipe with an amaretto glaze.
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Pork and fruit have an easy affinity for one another.
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This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
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Tender white cake with real vanilla bean flecks.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.
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Get Golden Squash Blossom Crema: Crema de Flores de Calabaza Recipe from Food Network
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Known for her vegetarian recipes, Heidi Swanson uses only whole grain flour, but adds a generous portion of chocolate chunks for her ginger cookies.
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Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and red pepper.
cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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This tart made of a creamy goat cheese filling set inside a flaky pastry crust makes a delectable meal at any time of day. Serve it for brunch, lunch, or a light dinner with a fresh green salad.
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The perfect hybrid of pasta and the classic soup.