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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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Summertime ratatouille finds a splendid home among ribbons of pappardelle accented with freshly shaved Parmesan.
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Get Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe from Food Network
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Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar, and olive oil and then pureeing the mixture.
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This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine It is a marvelously flavorful dish, rich with garlic and salty pancetta It is one to keep.
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These gorgeous roll-ups look like a bouquet of flowers (but taste way more delicious).
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Get Farfalle Pasta with Slow Roasted Tomato Compote Recipe from Food Network
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This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.