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Beignets: French Donuts from Paris to Provence

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Cooking Light

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January, 2002

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Adobo Pork Tenderloin

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Apple-Cranberry Walnut Crisp

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Baked Compote of Winter Fruit

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Beet and Goat Cheese Crostini

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Bittersweet Chocolate Soufflés

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Braised Cabbage and Leeks with Turkey Sausage

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Braised Root Vegetables and Chicken Thighs

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Broccoli and Cheese Soup

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Caramelized Onion Chicken

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Cauliflower, Olive, and Sun-Dried Tomato Salad

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Chicken-Ginseng Soup

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Chocolate Bundt Cake

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Chocolate Malt Ice Cream

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Cocoa Fudge Cookies

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Cuban Beans and Rice Salad

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Cucumbers Vinaigrette

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Easy Bistro Chicken

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Fisherman's Seafood Stew

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Flatbread with Oven-Dried Tomatoes, Rosemary, and Fontina

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Ginger-Lime Swordfish

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Gratin Dauphinois (Scalloped Potatoes with Cheese)

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Grilled Steak with Charred Tomato Salsa

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Ham and White Bean Soup

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Honey and Spice-Glazed Pork Chops

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Indian-Style Potatoes

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