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Summer berry tart with an all-butter crust, mascarpone cheese and whipped cream base, covered with raspberries, blueberries, and strawberries.
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Let your Instant Pot® quickly soften yams and potatoes for the topping and saute the beef and vegetables to make a winning shepherd's pie.
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Chicken Mulligatawny curry soup! So EASY to make and absolutely delicious, you will want to make over and over again.
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Get Buffalo Cauliflower Baked Mac and Cheese Recipe from Food Network
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Get Mulligatawny Soup Recipe from Food Network
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Get Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta Recipe from Food Network
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Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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Get Mini Orange Chocolate Chunk Cake Recipe from Food Network
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Get Damn Hot Polenta Bread Recipe from Food Network
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This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.