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This recipe is by Frank Bruni and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Olive Oil-Grape Cake with Honey-Ginger Glaze Recipe from Food Network
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Get Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping Recipe from Food Network
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cooking.nytimes.com
Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice Not surprisingly, the sauce is good on them, too.
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Since this indulgent recipe makes 24 servings, it's the perfect dessert to serve at your next party.
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
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Get Healthy No-Bake Peanut Butter Cheesecake Bars Recipe from Food Network
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On a brown sugar-rolled oats crust, apples in a creamy caramel sauce are topped with a streusel mixture, baked, then served warm with ice cream.
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Get Basic Chicken Salad Recipe from Food Network