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Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.
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A garlicky version of mayonnaise.
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Chef Dante de Magistris, of Dante in Cambridge, Massachusetts, serves these little soppressata-wrapped cones as party snacks. He varies the filling - sometimes he replaces the peperoncini (Italian pickled peppers) with grappa-soaked raisins.
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This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thin strips of beef are cooked in a creamy sauce and served over noodles.
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This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
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This simple salad boasts a tantalizing mix of spring colors and flavors.
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