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06/13/2008
These slow-cooked short ribs, slow-cooked in a dry red wine, are tender and deeply flavorful.
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Source: Food & Love
05/13/2008
Bring Trinidadian street food to the table with this recipe for pholourie bubbles of fried split pea flour lightly coated in mango chutney.
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Source: Trini Gourmet
04/28/2008
Lean, flavorful tuna makes for a satisfying and unusual take on the typical burger.
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Source: New York Times
04/22/2008
Heady sun-dried tomatoes pair well with freshly sauteed shrimp.
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Source: AOL Food
04/01/2008
Notes of lemon and almond make this light butter cake the perfect food to showcase summer jam.
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Source: SF Gate
03/31/2008
The most famous mention of a Lane cake—a frosted white or yellow cake layered with coconut, dried fruits, and nuts—is perhaps in Harper Lee's novel, To Kill a Mockingbird, in which the narrator, Scout, describes eating one "so full of shinny it made me tight." "Shinny," in this case, refers to bourbon, which is used in the frosting of this traditional Southern dessert.
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Source: Oprah
03/28/2008
A simple cake to punctuate any picnic or spring time celebration. Buttermilk adds a heavenly texture.
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Source: Bread and Honey
03/27/2008
The quiet sweetness of pears is the base for this fall spice cake, accented by a nutty praline icing.
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Source: Joy the Baker
03/22/2008
A soup of spring vegetables is full of light flavors, which are welcoming after a winter of heavy fare.
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Source: Moosewood Restaurant
03/21/2008
The pungent flavor of delicate ramps is a terrific accompaniment to earthy wild mushrooms.
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Source: Star Chefs
03/20/2008
A small piece of tender lamb goes a long way when spiced with fresh mint and placed over a bed of spring greens.
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Source: Serious Eats
02/19/2008
This squash-spiked gnocchi recipe couldn't be a better way to round out an autumnal meal.
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Source: Delicious Days
02/11/2008
These beignets were originally adapted from the book Le Cordon Bleu At Home.
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Source: Whisk:A Food Blog
02/08/2008
Braising oxtails with kumquats is similar to using preserved lemons in slow-cooked Moroccan dishes.
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Source: Habeas Brulee
02/03/2008
The briny juices of clams and mussels enhance the deep, rich flavors of this easy paella.
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Source: Mattika Arts
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