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A traditional French dish that’s easy to make.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
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Sliding into your morning like a champ.
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