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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for kale-apple coleslaw with poppy seed dressing replaces the cabbage in traditional coleslaw with kale and apples.
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Cheese, bread crumbs, parsley, garlic and onion are mixed in with the cooked eggplant and formed into patties. A few minutes in hot oil and you have your croquettes.
cooking.nytimes.com
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
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Get Basic Chocolate Cake Recipe from Food Network
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Get Pork and Noodle Stir-Fry Recipe from Food Network
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This rich, comforting stew is perfect for a busy family. After quickly browning the beef, everything gets tossed in a slow cooker to simmer all day long.
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No longer do you have to choose between a quesadilla or a burger.
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Get Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce Recipe from Food Network
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A delicious cake filled and topped with apples and cinnamon.
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This is literally the most delicious way to have a salad for dinner.