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cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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A pickled eggs recipe that uses quail eggs and beet juice to turn the eggs pink.
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Get Apple Compote Recipe from Food Network
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Get Apple Pie Recipe from Food Network
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Get Apple Butter Recipe from Food Network
Ingredients: apples, sugar
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An apple and pecan spread jazzes up the inside of these grilled ham and cheese sandwiches.
cooking.nytimes.com
You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
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A Dutch apple pie recipe with a flaky crust, a sweet apple filling, and a crunchy walnut streusel topping.
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When I asked my friends what they like about macaroni and cheese, a surprising number of people talked about how their moms would put cut up hot dogs in the boxed...