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Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
cooking.nytimes.com
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
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The blueberry muffin gets a boost in this tasty recipe that uses whole wheat flour and adds strawberries to the traditional oatmeal muffin.
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Thin chicken cutlets and sage leaves are wrapped in prosciutto and pan-fried for this quick and easy main dish.
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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chopped fresh pears are spiced with ginger, cloves, and vanilla in this moist quick bread.
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A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!
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This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
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This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
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This lovely bread promises a mild persimmon flavor and a hint of nutmeg. This recipe makes three sweet, smaller loaves that would make perfect gifts!
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Strawberries, oatmeal, and cinnamon flavor this delicious quick bread.