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This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
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This Christmas Brisket Fried Rice, fragrant with ginger, garlic, and scallions, is a cheeky and delicious marriage of two Jewish and Chinese favorites, and a...
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Upside Down Apple Cake with caramel sauce and apple wedges in a flour cornmeal batter.
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Prepared in similar fashion to potato-cinnamon rolls, these pumpkin rolls are full of fall flavor and are topped with a brown sugar frosting.
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The best taco consists of a warm corn tortilla with a spoonful or two of savory filling That’s it If you’re feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño
cooking.nytimes.com
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes
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This recipe is by Corby Kummer and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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