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A great way to get kids to 1) enjoy nutrient-rich mushrooms, and 2) eat veggies. This plant-based, low-fat dish is delicious, easy to make and loved by all to...
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Just a few simple ingredient changes make this coleslaw perfect to serve at your barbeque or with your favorite Mexican-inspired meals.
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Our mother made these for us as kids, and they continue to be a family favorite. A wonderful combination of peanut butter, and chocolate, and butterscotch with a crispy texture.
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Iced cold brew coffee with strained rice-almond water makes a delicious Mexican-inspired hot-weather beverage.