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cooking.nytimes.com
This is an easy dish, put together in minutes and abandon for an hour on a low flame If you do it in the morning, it will be ready for lunch But it can also be cooked a day ahead
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Get Fruit Salad with Spiced Honey and Thyme Recipe from Food Network
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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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Get Front Nine Fruit Salad Recipe from Food Network
www.allrecipes.com
Raw pumpkin seeds (pepitas) are easy to find year-round, so you can make this brittle any time of year. It's perfect for giving as a hostess or holiday gift--or for garnishing your pumpkin desserts!
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A delicate, braided cookie perfect with coffee or tea.
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This winter fruit salad will add lots of flavor and vitamins during the cold season - apples, pears, clementines, kiwi, and pomegranate combine into a colorful treat.
www.delish.com
Hungry barhoppers are treated right in Venice, where drinks can be chased with freshly made snacks known as cicchetti. Try broiled green figs sprinkled with fennel seeds and wrapped in pancetta.