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A carrot cake recipe kept moist with extra grated carrot, and lightly spiced with cardamom and ginger.
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This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp Enter this decadent chocolate cake, whose title belies its incredible simplicity
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This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
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Get Carrot Cake with Cream Cheese Frosting Recipe from Food Network
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It’s as if carrot cake and apple cake decided to get together and have babies. These apple carrot cupcakes are the best of both, and the cream cheese frosting is amazing!
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Get Pumpkin Spice Waffles Recipe from Food Network
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Get Cajun Mashed Potatoes Recipe from Food Network
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Get Slow-Cooker Lasagna Soup Recipe from Food Network
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Get Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce Recipe from Food Network
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Get Chicken Nachos Recipe from Food Network
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Get Coconut Cupcakes with Chocolate and Almonds Recipe from Food Network