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This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sugar-Cranberry Pie Recipe from Food Network
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This coffee cake recipe, full of blueberries and warm cinnamon spice, is perfect for breakfast or brunch.
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
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This brine, made with vegetable broth, apple juice, and plenty of seasonings, will make your holiday turkey extra moist and flavorful. Marinate your turkey overnight for the most flavorful meat.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.