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Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment.
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Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible.
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Fans of lemony flavor won't think these zesty cupcakes topped with lemon curd and a crisp meringue cookie have too much lemon in them.
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Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one!
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cognac, lemon juice, cura ao