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cooking.nytimes.com
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark With butter and cheese, or as the base for avocado toast, they are amazingly satisfying
cooking.nytimes.com
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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Turnips often are overlooked, but their deep earthiness brings body and flavor to this lovely autumn dish.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
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Hang onto those last lazy summer days with this easy recipe for roasted plum tomatoes, seasoned with fresh herbs and baked with feta cheese.
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Get Graffiti Cake Recipe from Food Network
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Get Falafel Recipe from Food Network
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The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
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Cranberries need to be cooked for only a few minutes before they burst and form a sauce.