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Homemade butter pecan ice cream, made with a custard base, browned butter, and toasted pecans.
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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a rich pie bursting with stewed dried figs and topped with fluffy meringue. The figs need to be soaked overnight, so plan ahead!
Ingredients: pie crust, figs, eggs, sugar, salt, egg whites
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Spicy oatmeal cookies with the tangy zip of buttermilk.
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
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Chicken breasts filled with feta cheese and bacon are baked in an herbed lemon oil.
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This quick dinner salad recipe yields 2 large bowls of fresh vegetables topped with fried chicken slices and a drizzle of ranch dressing.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both Mrs Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests
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