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These cranberry cupcakes covered with sweet lemon icing are the perfect treat when cranberries are in season.
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A foundational recipe in Persian cuisine.
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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
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"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."
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Get Loaded Baked Potato Tots Recipe from Food Network
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Get Mixed Fruit Tart Recipe from Food Network
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Crystallized ginger adds its special warm taste to this fancy strawberry-rhubarb pie. There's a crumb topping right underneath the pretty latticed top crust. Perfect for Mother's Day!
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Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
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This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions Scale it up, scale it down
Ingredients: flour, sugar, rosemary, plus, butter
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll want to wake up to this buttermilk waffle recipe from the Saskatchewan prairies, best served with Canadian maple syrup and crisp bacon.
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Italian bread is drenched in a butter and herb mixture, then loaded up with mozzarella cheese!