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cooking.nytimes.com
This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delightful little bites to enjoy with a light airy frosting that is easy to make. Be sure to garnish these delicious cupcakes with an extra special sprinkle of edible gold flakes or coloured sugar.
www.delish.com
Basically this soup is the best of fall in a bowl.
cooking.nytimes.com
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Ingredients: zucchini, eggs, herbs, cumin, breadcrumbs
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This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
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A family secret is finally revealed. Grandpa's favorite potato salad, filled with small shrimp and sweet pickles. Let the salad chill at least 3 hours before serving for best flavor.
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Get Taco Twice-Baked Potatoes Recipe from Food Network
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Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
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Mushrooms are stuffed with herbs, Cheddar cheese and ground beef to make these mouth-watering appetizer bites.
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If you like hot spinach artichoke dip, this cheese ball is for you.
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Get Balsamic Roasted Beet Salad Recipe from Food Network
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Ground beef, potatoes, and canned vegetables combine to make a quick and filling soup.