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cooking.nytimes.com
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic Even at $30 a pound, $7 or $8 seems well worth the price.
Ingredients: peas, butter, morels, pasta, parmesan
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Cinnamon-raisin bread griddled with mild fresh cheese and sliced bananas.
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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Get Cheese Grits Recipe from Food Network
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Any flavor of jam can be used in these festive holiday sandwich cookies.
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Like a tamale, filled with cheese and fresh sweet corn.
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New York City is known for having some of the most famous steakhouses in the world, and now you can experience classic New York Steakhouse taste in one bite with RITZ Steakhouse Bites.
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A chewy bar crammed with chunks of white chocolate and macadamia nuts. This recipe works best if you use a high quality white chocolate.
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Get Yogurt Crunch Recipe from Food Network
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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Green beans and bacon are baked in a mixture of brown sugar, butter, and garlic for a tasty side dish even kids will love.