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This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans
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Get Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta Recipe from Food Network
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