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cooking.nytimes.com
In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles Today they're almost as common as cappuccino in America, albeit much cheaper and easier to make One affordable panini press, and you're on the fast track to the perfect party food.
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This fruitcake recipe makes 24 mini Christmas cakes that can be lavishly decorated to your liking, e.g. with fondant and snowflake patterns.
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An easy and delicious recipe for honey snaps using golden syrup, a liquid sweetener known in England and prized for its toasty flavor.
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This French dip sandwich recipe uses beef bones to make the jus for this classic roast beef sandwich.
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Salmon and bok choy are marinated with miso, brown sugar, and rice wine then broiled until tender-crisp in this quick and easy recipe.
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The Black Velvet Guinness cocktail combines Guinness and Champagne for a St. Patty's Day treat
Ingredients: guinness, champagne
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Quick and easy grilled cheese for the man who doesn't need to impress anyone with his cooking abilities! A cunning approach for making grilled cheese without using the stove.
Ingredients: bread, american cheese
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A recipe for black pepper togarashi.
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Miso-glazed broiled salmon is beautifully plated with a rich and creamy sake butter sauce in this main dish perfect for a dinner party.
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Classic vanilla-flavored tapioca pudding is made with very little hassle in a slow cooker using this simple recipe.
Ingredients: milk, sugar, pearl tapioca, eggs, vanilla
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Adding cocoa powder to the basic French toast egg mixture turns the classic French toast into something chocolatey and delicious.
Ingredients: milk, eggs, sugar, cocoa, baking powder, salt, bread
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Use your microwave oven to cook sweet potatoes to then be baked in a thick and buttery orange juice-based sauce with ginger.