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I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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Recipe for Heirloom Tomatoes with Lemon Tahini, as seen in the June 2005 issue of 'O, The Oprah Magazine.'
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Making corned beef from scratch means you control the ingredients.
cooking.nytimes.com
This vegetarian stew uses two different techniques — grilling (or broiling) and pickling —  to coax the maximum amount of flavor from cauliflower Charring the cauliflower before adding it to your stew delivers smoky depth; quick-pickling some grated cauliflower adds bright spikes of flavor that contrast nicely with everything else in the bowl.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.