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cooking.nytimes.com
This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.
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Venetian fried fish marinated in vinegar and red wine.
cooking.nytimes.com
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
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Get Tequila-Lime Chicken Wings with Spicy Avocado Crema Recipe from Food Network
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Ranch dressing is a midwestern classic! This is a must-have recipe that works as a dip for fresh vegetables or can be used as a salad dressing.
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Summer's bounty of fresh figs from the tree can be preserved in a delicious golden syrup flavored with lemon and spices. The pretty jars make great gifts.
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Get Smoked Whitefish Pate Recipe from Food Network
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Crema de fruta, a sweet Filipino dessert, layers ladyfingers, custard, and fruit cocktail creating a colorful treat for after dinner.