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This recipe is by Molly O'Neill and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Get Mashed Butternut Squash and Pears Recipe from Food Network
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Get Rhubarb Baked in Wild Raspberry Syrup Recipe from Food Network
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Get New York Cheesecake Cupcakes Recipe from Food Network
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Get Chocolate Spiral Cookies Recipe from Food Network
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Get Jelly Doughnuts with Strawberry-Rhubarb Jam Recipe from Food Network
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Get Pear Walnut Wontons Recipe from Food Network