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This deliciously savory red pesto will make you never want to go green again.
cooking.nytimes.com
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country Jacquy’s recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche This version, made with regular or whole-wheat bread, is not as rich.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes, plus 1 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ron's Raspberry Rugelach Recipe from Food Network
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Get Mahi Mahi With Cauliflower Recipe from Food Network
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Get Citrus Blueberry Salad with Almond Relish and Minted Sugar Recipe from Food Network
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Get Brown Rice Crispy Bar Recipe from Food Network
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Get Mom's Homemade Granola Recipe from Food Network
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Asparagus,fresh blueberries and salmon are very healthy, although I did not think they would work well together in a salad. I was inspired by a recipe form...
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Get Galette des Rois Recipe from Food Network