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cooking.nytimes.com
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
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That's right...chocolate gravy! Great on biscuits for breakfast!
Ingredients: sugar, flour, cocoa, water, butter
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These light, tart little cakes are cooked in a water bath like soufflés, so their centers stay smooth, creamy and custardy.
Ingredients: sugar, flour, lemon juice, milk, salt, eggs, lemon
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Get Mini Whole-Wheat Chicken Pot Pies Recipe from Food Network
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The heady aromas of molasses, coffee, and holiday spices make this fragrant cake an instant classic.
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Get Pumpkin Spice Waffles Recipe from Food Network
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This sweet, berry-studded cake is perfect for serving as an afternoon snack with a cup of tea or coffee.
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Get Country Bread Recipe from Food Network
Ingredients: flour, yeast, salt
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Get Lemony Yogurt Pound Cake Recipe from Food Network
cooking.nytimes.com
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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Get Crispy Golden Sauteed Fish Recipe from Food Network