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This classic Catalan pan con tomate can be topped with Spanish ham, anchovies, and a variety of cheeses, just be sure to use a great Spanish olive oil for drizzling.
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This recipe is by Eugenia Bone and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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French bread slices topped with a bubbly Cheddar cheese mixture, olives and green onions make great hot appetizers that everyone will enjoy.
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With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!
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This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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♫ You can plan a pretty picnic but you can't predict the weather...♫
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