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A classic French tarragon-butter sauce.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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WARNING-this recipe is posted for informational purposes to the Herb and Spice challenged residents* of certain U.S. regions and other English speaking countries...
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Bearnaise is a classic French sauce that is made with a flavorful and aromatic reduction of wine, vinegar, shallots, and tarragon. Bernaise is a vibrant and elegant companion to meat, fish, egg, and vegetable dishes.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The cool creamy taste of eggnog seasoned with nutmeg and cinnamon is perfect for a holiday cheesecake.
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Graham cracker crumbs, sweetened cream cheese, crushed pineapple, and maraschino cherries are layered with whipped topping in this easy no-bake dessert.
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Tortilla chips are topped with a chicken and salsa mixture, melted cheese and tomato. These hearty nachos make a great snack and work well as a meal, too! Serve with sour cream and guacamole, if desired.
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Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
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Ground chicken, chorizo, peas and raisins are topped with sausage, hard-cooked eggs and cheese, rolled into a loaf, and baked.