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Everyone loves a good snack. Add some sesame seeds for a new kick to an old classic- the cracker.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.
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This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.
cooking.nytimes.com
A dish from the restaurant Camino in Oakland is the inspiration of this recipe Experiment with a little chicken stock and pasta added to the pea stew, if you like More spring recipes.
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Once you try Chef John's recipe for olive oil-poached tuna with a hint of garlic and thyme you'll never want canned tuna again.
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This quick and easy sloppy joe recipe sneaks lentils into a mix of ground beef, onion, ketchup, and barbeque sauce that kids will love.
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If you've never cooked a whole duck, don't wait another day.
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Toasted pine nuts join fresh basil and Pecorino Romano cheese in this easy pesto recipe that perfectly complements pasta.
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Get Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil Recipe from Food Network
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Red potatoes are smashed together with a warm cream-butter mixture and sour cream for a rich side dish perfect for holiday dinners.