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Apples and raspberries are baked under a buttery crumb topping creating a delightful cobbler perfect for summertime evenings.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hamburger stroganoff made with ground beef in a sour cream mushroom sauce, with onions, parsley, paprika, served over egg noodles.
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Flank steak is marinated in a fiery soy sauce and sesame marinade then grilled until slightly charred in this spicy take on Beef Bulgogi.
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Middle Eastern Fattoush is a fresh and zesty salad made with crispy pita chips, fresh vegetables, and a tangy dressing. It only takes 30 minutes to make and is perfect for hot summer days.
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.
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Sweet and sour sauce brings a new Asian-inspired twist to the traditional pasta salad. Serve with your favorite chicken, pork, or beef as a refreshing side dish.
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A rich lime flavored ice cream is speckled with bits of graham cracker to taste just like a key lime pie. My family loves this, and it's much more versatile than the 'real thing'(I'm making it into popsicles next)!
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Very moist spicy sweet cake with chunks of tender apples and raisins.
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A simple baked French toast that won't have you slaving over a hot stove. An orange batter and caramel pecan coating make this baked French toast so delicious, you won't need any syrup.
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Fresh corn is pan-fried with leeks and tossed with a fresh herb vinaigrette. Top with crabmeat for a hearty salad.
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This Champagne cake filled with white chocolate cream and covered with a pink frosting is sure to be a show-stopper at a special occasion.