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This recipe is by Florence Fabricant. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corn on the Cob with Roasted Red Bell Pepper Butter Recipe from Food Network
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Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.
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Recipe for Between the Sheets, a strong, spirited cocktail with rum an cognac.
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This sweet and savory side dish is a foolproof way to get some fresh summer produce into your family at mealtime. Jalapeño adds a deliciously spicy contrast, but leave it out if you're feeding a finicky group.
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Get Hollandaise Sauce Recipe from Food Network
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See how to make pound cake from scratch the easy way. More than 170 trusted pound cake recipes with photos and reviews.
Ingredients: lemon