Search Results (1,274 found)
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.
cooking.nytimes.com
Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh flavors and an appealing look enliven this dessert.
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This is a great way to use up day-old bread.
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Get Oatmeal-Fennel Seed Cookies Recipe from Food Network
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.
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Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 20 minutes, plus 3 to 5 days brining. Tell us what you think of it at The New York Times - Dining - Food.