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Fresh, grassy figs, sweet honey, and creamy ricotta are a delightful combination of flavors in this free-form tart.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Marcel Vigneron's recipe for brussels sprouts salad
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A recipe for individual orange-spiced cakes with an almond, apple, and honey-caramel topping.
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