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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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Rich, fragrant and delicious, these pork chops are dredged in well-seasoned flour, browned, and then braised in a full-flavored sauce.
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This is our new favorite way to eat buffalo.
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Ricotta Gnocchi with Toasted Hazelnuts and Sage from Araxi Restaurant
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These decadent filled cookies made from a rich sour cream dough are a sweet Persian pastry that go wonderfully with tea or coffee.
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These light, dry sticks of bread, rich with Cheddar and a bit of cayenne, make wonderful appetizers.
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Rhubarb layered between a buttery oat crust and oat crumble topping in this recipe for rhubarb crisp is a great way to use extra rhubarb in the spring.
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The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.
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Get Peanut Butter-Banana Semifreddo Recipe from Food Network