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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for Chocolate Cherry Trifle is based on my family's love of Black Forest Cake. Using fudgey brownies as a base, instead of cake, gives the trifle...
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This recipe was featured in a local newspaper recipe contest several years ago. Since then I have made this chocolate cake every year for my son's birthday party...
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Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
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Vegan chocolate date truffles are loaded with cashews and a hint of coconut and espresso for a hearty and filling snack made with minimal ingredients.
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This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
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Yogurt keeps these scrumptious muffins nice and moist.
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Oats and peanuts take the place of flour and bananas of butter in these flourless chocolate cupcakes sweetened with honey and maple syrup.