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A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
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Chunky peanut butter, butter, evaporated milk and marshmallow creme are partners in this confection.
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Chef John's lemon-caper butter sauce, flavored with summer savory, is the perfect accompaniment to sauteed sole.
Ingredients: capers, butter, lemons, savory
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Pink cinnamon-flavored popcorn is made with the little hot cinnamon heart candies.
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Seitan is filling and oh so versatile. Transform any meaty dish into a vegan-friendly meal using this vegan meat substitute.
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A great Southern okra dish made with andouille sausage, corn, tomatoes, onions, and celery.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
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Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.
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Sunny Anderson makes these espresso coffee cakes in mini-loaf pans and tops them with a peanut butter frosting.
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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This nacho cheese sauce is perfect for your next party or game day get-together. Three kinds of cheese are melted into a thick and creamy white sauce. Spice it up as much or little as you like!