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A flavorful olive salad, packed with capers, basil, and artichokes, is the the secret to these grilled New Orleans-style muffuletta paninis.
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You do most of the leg work the night before so the bread and apples can really soak up the flavors. In the morning, simply pop them in the oven and prepare the luscious caramel sauce to ladle over all.
cooking.nytimes.com
“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and vegetables are sandwiched between two layers of stuffing for a hearty big meal.
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Weight Watchers Cheese recently had some recipes developed and we'd love to hear your thoughts! Nutritionals and POINTS values are below. The recipes are currently...