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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horseradish cream, and rye toast.
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A wonderful aromatic blend of onions and rosemary, perfect for any holiday feast. It'll be the hit of the dinner!
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Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.
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This sweet version of tamales from scratch has chopped almonds in the masa and is filled with pastry cream flavored with a touch of vanilla.
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An unexpected riff on one of our favorite vegetables.
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Tortilla rolls filled with ham, salami, cheese, and an olive salad make an appetizer sized version of the New Orleans traditional sandwich.
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Get Baked Grapefruit Recipe from Food Network
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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.