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cooking.nytimes.com
This recipe, adapted from “Sara Moulton’s Everyday Family Dinners,” came to The Times in 2010 as part of a Pete Wells column on redefining the mise en place Ms Moulton uses downtime in the cooking process to an advantage: She instructs you to chop the onion and shuck the corn as the edamame cooks
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This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
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The prettiest cobbler you ever did see.
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Get Cranberry-Orange Cookies Recipe from Food Network
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You're going to want to claim this recipe as your own.