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This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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This great cereal mix is another version of the favorite crispy cereal party mix that everyone loves!
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
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Celebrate spring with this refreshing green salad topped with fresh berries, blue cheese, walnuts, and a blueberry-balsamic dressing.
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Get Spider Web Guacamole Recipe from Food Network
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Get Sauteed Wild Mushrooms Recipe from Food Network