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Almejas con Tomates (Clams with Cherry Tomatoes)

(Cooking Light, March, 2004)

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Almond, Apricot, and Cream Cheese Crostata

(Bon Appétit, August, 2006)

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Apple Cheddar Melts With Watercress

(Gourmet, November, 2003)

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Apple Cinnamon Matzo Brei

(Martha Stewart Living, April, 1999)

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Apple Dome with Bravo Farm Special Reserve Cheddar

(Cooking Light, September, 2002)

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Apple-Brie Braid with Almonds

(Cooking Light, December, 1999)

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Apricot Canapes

(EatingWell, December/January, 2005)

These sweet and savory bites are like a cheese course in a bite.
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Apricot Crostata

(Washington Post, June, 2007)

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Apricot-Cream Cheese Braid

(Cooking Light, December, 2002)

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Arugula With Prosciutto And Mango

(Bon Appétit, June, 1997)

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Arugula, Blood Orange, and Blue Cheese Salad

(Bon Appétit, March, 2001)

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Balsamic And Fig Caramel Sauce

(Gourmet, November, 1998)

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Banana-Black Bean Empanadas

(Bon Appétit, May, 2004)

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Banana-Walnut Spring Rolls With Caramel-Rum Sauce

(Bon Appétit, September, 1997)

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Blood Orange-Scallop Seviche

(Food & Wine, May, 2007)

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Blue Cheese Canapes With Pecans And Grapes

(Gourmet, October, 2003)

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Blue Cheese Souffles With Grape Syrup On Fig And Walnut Brioche

(Gourmet, October, 2005)

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Brie Strata with Apricot-Papaya Salsa

(Cooking Light, May, 1996)

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Brie With Strawberries and Honey

(Coastal Living, July, 2011)

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Broiled Chicken Wings With Spicy Apricot Sauce

(Gourmet, February, 2003)

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Bruschetta Gorgonzola and Apples

(Cooking Light, May, 2002)

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Bruschetta with Peach Salsa and Melted Brie

(Cooking Light, July, 2007)

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Camembert With Blue Cheese, Figs And Port Sauce

(Bon Appétit, December, 1998)

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Cantaloupe And Prosciutto With Basil Oil

(Gourmet, August, 1999)

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Caramelized Ginger Pears and Baked Brie

(Southern Living, December, 2011)

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