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YummlyThis was superb! The sauce was creamy, the chicken tender, and and flavor outstanding. The only thing is that the tomatoes were added a bit too early and were cookedDelishEuropeans have been enjoying some form of cheesecake since the time of the ancient Greeks. The earliest ones in America were made several ways: with cottage cheese, as in Mrs. Rorer's Philadelphia Cook Book; and with fresh sweet milk and sour milkDelishEuropeans have been enjoying some form of cheesecake since the time of the ancient Greeks. The earliest ones in America were made several ways: with cottage cheese, as in Mrs. Rorer's Philadelphia Cook Book; and with fresh sweet milk and sour milkNYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level. Discover new recipes that are tried, tested, and truly delicious with NYT Cooking.
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Dutch Oven Chicken and Vinaigrette. Dorie Greenspan. About 2 hours. Fried Tagliatelle With Chickpeas and Smoky Tomatoes. Yotam Ottolenghi. 1 hour, plus at least 8 hours’ soaking. Easy. Chile-Roasted Chicken With Honey, Lemon and Feta. Melissa Clark.
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Raspberry-Almond Clafoutis, Just as Fun to Say as to Eat. Roasted orange chicken, shrimp tempura and crunchy quinoa salad round out the weekend cooking wish list. By Mia Leimkuhler.
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