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cooking.nytimes.com
In this country, ingestion of the pineapple upside-down cake has often been used as proof of citizenship – unless you had some as a child, you simply weren't an American I've had plenty of bad ones -- usually because the dough is too heavy or dry, and sometimes the overly shrill sweetness makes you want to quit living, at least for the length of time you are eating it But properly prepared, this guilty pleasure is most welcomely retro, and in the recipe here, the cake, while not exactly dietetic, is not life-threatening either.
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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This snack bar loaded with brown rice, rolled oats, wheat germ, and almonds is like a healthy candy bar.
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This recipe is delicious for dinner tonight and even better as leftovers the next day, just ask Tyler Florence, the author of this recipe.
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A ribbon of cocoa-pecan streusel fills this rich chocolate cake, which is made with butter and cream cheese and topped with an easy chocolate glaze.
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This recipe is by R. W. Apple Jr. and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious chocolate cookies blend with a creamy ricotta cheese and low-fat cream cheese filling to create this decadent treat.