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Everything you love about orange, cranberries, and pecans, made into a big, moist, yummy sheet cake. Despite the name, you don't need pudding mix.
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Get Shakshuka Recipe from Food Network
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Get Corn Salsa Recipe from Food Network
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Dessert for breakfast is the only way to go in our books.
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Hawaiian fusion before Roy Yamaguchi! From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch...
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Lamb, rice, and ground dried mint fill these delicious, Greek-style bell peppers.
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This pasta packs a punch with turkey sausage and earthy broccoli rabe. 
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Pomegranate seeds and their tart, juicy membrane are a colorful and flavorful addition to a blend of peppers and herbs!
cooking.nytimes.com
This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition
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Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.
cooking.nytimes.com
My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his Blending all the ingredients allows room for great variation in vegetables Jalapeños or other chilies can be added for heat and character