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Plums get sprinkled with sugar, broiled until their skins are blistered, and served on top of creamy rice pudding.
Plums get sprinkled with sugar, broiled until their skins are blistered, and served on top of creamy rice pudding.
www.allrecipes.com
This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.
This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.
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You'll probably eat it all by yourself.
You'll probably eat it all by yourself.
www.allrecipes.com
Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste.
Like bagels, these big doughy pretzels are first boiled and then baked. Sprinkle with coarse salt for the authentic look and taste.
www.delish.com
You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.
You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.
www.simplyrecipes.com
Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A crunchy salad dressed in a lemon vinaigrette.
A crunchy salad dressed in a lemon vinaigrette.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
My wonderful French mother, a cook of cooks, has been slowing down for the last four years. Her balance is gone, her speech is disintegrating, and her memory...
My wonderful French mother, a cook of cooks, has been slowing down for the last four years. Her balance is gone, her speech is disintegrating, and her memory...
www.foodnetwork.com
Get Poached Figs with Mascarpone Recipe from Food Network
Get Poached Figs with Mascarpone Recipe from Food Network
www.foodnetwork.com
Get Ginger Lemongrass Pina Colada Recipe from Food Network
Get Ginger Lemongrass Pina Colada Recipe from Food Network