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cooking.nytimes.com
This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
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These low-calorie overnight oats with apple butter and chai tea have no added sugars and can be made ahead for a grab-and-go breakfast.
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Party cocktail meatballs are prepared with just five ingredients for a quick and easy appetizer.
cooking.nytimes.com
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
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Martin Cate of Smuggler's Cove shares his rendition of the classic tiki drink, the Navy Grog. Three types of rum, lime and grapefruit juice, and allspice combine...
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The bright, earthy flavors of this fava bean spread are worth all that shelling.
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Juice from bottled hot cherry peppers is used to braise the browned steak. It cooks in under an hour with cherry peppers added for the final 5 minutes.
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This Korean take on BBQ chicken is chilled overnight in a tasty marinade of soy sauce, apple, and red pepper flakes.
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Slow cooker bone broth tastes delicious and can also help with joint pain and inflammation.
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First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, s