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These are the clove cookies that you wish your grandmother would have made.
These are the clove cookies that you wish your grandmother would have made.
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Get Stone Fruit Pouches Recipe from Food Network
Get Stone Fruit Pouches Recipe from Food Network
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get White Peach Sangria Recipe from Food Network
Get White Peach Sangria Recipe from Food Network
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Bring a hint of tropical to your margarita with the addition of cream of coconut for a refreshing cocktail for Cinco de Mayo parties.
Bring a hint of tropical to your margarita with the addition of cream of coconut for a refreshing cocktail for Cinco de Mayo parties.
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, onion, garlic, chicken livers, thyme, dry sherry, brandy, heavy cream, bay leaves, clarified butter
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes 45 minutes, plus 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
milk, butter, flour, eggs, fennel seeds, cornmeal, olive oil, garlic, shallot, brandy, dry white wine, heavy cream, prosciutto, basil, parmigiano reggiano, tomato
cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
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Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
Rich and creamy creme Anglaise is perfect drizzled over fresh fruit, pound cake, or other desserts.
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Get Hot Buttered Ciders Recipe from Food Network
Get Hot Buttered Ciders Recipe from Food Network