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See ya later, bread.
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Get Chocolate Fudge Recipe from Food Network
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Why isn't everything in a bacon cup?! 😫
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Skip the expensive coffee shop cold brew and make these pops instead!
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Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter from chef Camille Becerra of New York City's Navy.
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Get Spinach and Ricotta Dumplings Recipe from Food Network
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Surprise! You don't cook these Brussels sprouts. Instead, slice them very thin for a splendid salad bursting with freshness and great texture.
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Get Grilled Polenta Recipe from Food Network
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Get Bacon-Wrapped Scallops with Jalapeno-Papaya Sauce Recipe from Food Network
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Get Smoked Salmon and Egg Salad Tartines Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times in a 1999 article by Florence Fabricant in which she argued for replacing the ubiquitous Thanksgiving pie with a cobbler Why The pastry stays crisp, there's a greater fruit-to-crust ratio and perhaps most importantly, it's easier