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cooking.nytimes.com
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
www.delish.com
Spice up your life with some south-of-the-border flavor.
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These coconut cupcakes from BIRD Bakery will make your Easter.