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cooking.nytimes.com
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad “I just like it because the endive is not frequently used in salads, and it tends to be a little bitter,” she said “The apple sweetens it up a little bit and makes it more approachable
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This recipe is adapted from a drop-biscuit recipe I received from Cook's Illustrated. The biscuits were fast, easy, and good, and reminded me of the kind of...
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Get Almond, Pear and Cherry Pocket Pies Recipe from Food Network
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Get Upside-Down Pineapple-Applesauce Cake Recipe from Food Network
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Get Spicy Cherry Brownies Recipe from Food Network
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Get Cherry and Peach Galette Recipe from Food Network
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Get Vanilla Cherry Chocolate Cookies Recipe from Food Network
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Get Waffle Cone Ice Cream Sundae Pie Recipe from Food Network
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This home-made cranberry sauce can be made in minutes; is ridiculously easy; and absolutely scrumptious. Once you make this, you will never be caught dead buying...
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Get Lamb Chops with Cherry Mint Sauce Recipe from Food Network
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A banana split bar which is very rich and a nice dessert.
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Get Crisp-Tender Roast Duck with Cherry-Rosemary Sauce Recipe from Food Network