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This zingy frosting has the bite of ancho and cayenne pepper, perfect for frosting a chocolate cake or chocolate cupcakes.
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Chicken and vegetables bake in a delicious lemony wine broth. Be sure to serve with rice so you don't waste a drop.
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A Mexican twist on 'pigs in a blanket' with chorizo and jalapeno pepper delivering a twist on a classic snack.
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A restaurant-worthy appetizer stuffed with cream cheese, garlic, Parmesan cheese, and a hint of heat.
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This recipe is by Alex Witchel and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apples and zucchini are tossed in a basil vinaigrette for a quick and easy salad.
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Frittatas are easy to make using a cake pan that fits in the air fryer basket. Switch up the ingredients to suit your taste.
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This fun salad has two dressings - Italian and creamy Caesar. And with the exception of some diced bell pepper and onion, it 's all pasta.
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A delicious little sausage-like meat. Great served as a sandwich.
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These burgers can be baked, grilled, or fried. Great served on a bun with avocado, lettuce, sour cream, and cheese.
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This version of avocado toast with cauliflower mash is hearty, delicious, and different, simply perfect for brunch, lunch or a hungry snack.
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Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.