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This recipe is by Craig Claiborne With Pierre Franey and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A shaved fennel salad with a Moroccan-inspired dressing.
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When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.
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Light and airy savory cheese puffs (gourgères) with cheddar cheese and thyme.
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Peanut butter energy balls with wheat germ and powdered milk are packed with flavor and will give you an energy boost!
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This colorful and flavorful compound butter has a slight radish-like taste. Try it on grilled fish, chicken, or vegetables.
Ingredients: salt, butter
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Get Couscous with Scallions Recipe from Food Network
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Get Minestrone with Gnocchi Recipe from Food Network
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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If you love lemon bars, try these delicious lime bars. They're similar, but they have the bite of fresh lime juice and grated lime peel. Fun to take to a picnic or just make anytime.
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The most fun way to get your apple-a-day.
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A wonderful Spritz cookie with cinnamon in it. These freeze very well.