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A chewy bar crammed with chunks of white chocolate and macadamia nuts. This recipe works best if you use a high quality white chocolate.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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This egg white omelet recipe contains a single egg yolk for a touch of body and richness.
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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This delicious pasta was the fastest and simplest to prepare of all the winners of the Best Pasta Poll on FoodandWine.com.
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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Get Spaghetti with Lion's Head Meatballs Recipe from Food Network
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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
cooking.nytimes.com
This simple, fragrant soup is delicious as thick vegetable soup, not puréed It becomes a different soup altogether when you purée it, and I like both versions equally.
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Get Stuffed White Mushroom Caps Recipe from Food Network