Search Results (13,054 found)
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Tasty deep-fried tuna-bites are a real treat!
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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A recipe for rich, creamy, New York–style cheesecake that's great on its own or topped with honey-soaked kiwi.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Substitute coconut flour for all-purpose flour to make gluten-free coconut crepes. Roll crepes around your favorite filling and sprinkle confectioners' sugar over the top!
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Leftover fried chicken baked with a vinegar, ketchup and water mixture. Easy, tangy, tasty. The chicken comes out tender and delicious, and the sauce is really good. My children have always enjoyed this dish!
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
www.delish.com
Double the Reese's, double the flavor.
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These cookies have a mild licorice flavor.
Ingredients: flour, baking powder, salt, eggs, sugar, anise
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Get Vegetable Fried Rice with Bacon Recipe from Food Network
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Get Chocolate-Marshmallow Pie Recipe from Food Network