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Dana Cree, the molecular gastronomist pastry chef at Poppy, created this lemon-accented goat cheese pudding.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
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This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.