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From Bon Appetit, November 2010.
From the Food Network team.
From Fine Cooking.
From Fine Cooking. A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on.
From Bon Appetit, November 2010. Special equipment: 10-inch-diameter springform pan.
From Bon Appetit, November 2010. Special equipment:
9-inch tart pan with removable bottom
An Alton Brown recipe.
From Bon Appetit, November 2010. You will need a potato ricer for this recipe.
A Tyler Florence recipe.
Nhem (Laotian Crispy Rice Salad)
Sauteed Scallops With Parsley and Garlic
Easy Baklava Cups
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