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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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Chef Christina Tosi baked up a supermoist banana cake, then added four distinctive fillings and toppings banana cream, hazelnut crunch, chocolate hazelnut ganache, and hazelnut frosting.
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Get Sweet Potato Streusel Pie Recipe from Food Network
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These whipped cream- and raspberry-filled cupcakes are coated with two different frostings: a dark chocolate ganache and a white chocolate-cream cheese icing. They're inspired by the classic dome-shaped Italian cake.
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Get Oven Roasted Chicken Tenders Saltimbocca Recipe from Food Network
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Get Chicken Milanese with Escarole Salad and Pickled Red Onions Recipe from Food Network
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Get Blueberry Crumb Pie Recipe from Food Network