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This recipe is by Melissa Clark and takes 1 hour 10 minutes, plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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In this classic pork barbecue dish, Korean red chile paste is the star.
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When my children were young, we used variations of this recipe numerous times to make either pumpkin bread or pumpkin muffins which we entered in our annual Unionville...
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This torte is a mix between a gingerbread cookie and a linzer tart, with raspberry jam peeking out of snowflake cutouts.
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