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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumbers, sweet onions, and fresh herbs roast in the oven for a different twist on a summery roasted vegetable side dish.
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Sourdough bread is filled with Cheddar cheese and bacon, then topped with ranch dressing-infused butter and baked into a crowd-pleasing appetizer.
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Chicken and spring onions are an exquisite combination in these empanadas, a quick and easy finger food to pack up for lunches or picnics.
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Get Creamy Jalapeno Popper Macaroni and Cheese Recipe from Food Network
cooking.nytimes.com
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza The pastry rounds may be baked ahead and left at room temperature
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey and Pumpkin Seed Chili Recipe from Food Network
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Mascarpone cheese, half-and-half, espresso, and coffee-flavored liqueur freeze into these creamy ice pops inspired by Italian tiramisu.
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The name says it all! Yummy on its own or with chocolate frosting!
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This rich pudding-like dessert is made with ladyfingers dipped in strong coffee which are layered with mascarpone cheese mixed with eggs and rum. The finished product is dusted with cocoa powdered and chilled for several hours.