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cooking.nytimes.com
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp
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Gingerbread gets a boost with the addition of rich, dark beer.
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Get Meyer Lemon Curd Tart Recipe from Food Network
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Get Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake Recipe from Food Network
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Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding.
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Topped with a hearty meat and tomato sauce, these spicy pork sandwiches are perfect for feeding a hungry crowd.
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Twist them apart, dunk them in milk, or eat them whole. There isn't one right way to eat these cookies as long as they get eaten.