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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for easy cherry cobbler has fresh cherries tossed in sugar, and baked with a cornmeal biscuit topping until golden brown.
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These elegant chicken breasts stuffed with a mushroom and bacon filling can be made ahead of time.
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Dig into three dreamy layers of dessert.
cooking.nytimes.com
This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Old-Fashioned Apple Crisp Recipe from Food Network