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Butternut squash, kale, and crunchy pepitas taco from Tacolicious

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Slow-Roasted Leg of Lamb with Mint and Lemon

(Fine Cooking, April/May, 2010)

The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender. New potatoes and fresh peas with butter and more mint complete a perfect spring dinner.Video: Learn our Test Kitchen's technique for carving a leg of lamb into perfect, tender slices. And, build an entire holiday menu around this recipe by using the Easter Dinner Menu Maker.
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On April 4, 2010, 9:28 pm alan said:

This was wonderful! We made an 8lb leg. It cooked in 1.5hrs. Next time, I'd turn it 3/4 through cooking, the bottom was a little underdone. Made it with http://www.projectfoodie.com/recipes/garlic-infused-mashed-potatoes-and-celery-root-105035.html and http://www.projectfoodie.com/recipes/green-beans-and-salsify-with-country-ham-and-pecans-32075.html though, left out the ham.


Soft-Shell Crab Sandwiches with Spicy Tartar Sauce

(Fine Cooking, April/May, 2010)

A sure sign of spring, soft-shells are usually eaten whole, and they make for a killer sandwich.
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Spaghetti with Creamy Braised Garlic and Leeks

(Fine Cooking, April/May, 2010)

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.
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Steamed Artichokes with Tarragon-Mustard Vinaigrette

(Fine Cooking, April/May, 2010)

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.
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Tilapia with Scallions and Black Bean Sauce

(Fine Cooking, April/May, 2010)

You can find Chinese black bean garlic sauce and Asian chile sauce in the Asian section of your supermarket. They’re also good additions to marinades and sauces.
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Tiramisù Cheesecake

(Fine Cooking, April/May, 2010)

The classic tiramisù flavors are here interpreted in a creamy cheesecake with a chocolate-wafer crust, coffee-mascarpone filling, and a cocoa powder-dusted top. Create your own customized cheesecake recipe with our Recipe Maker.
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Triple-Ginger Cheesecake

(Fine Cooking, April/May, 2010)

Get your ginger three ways in this zippy cheesecake: fresh and crystallized ginger flavor the filling, while the crust is made from pulverized gingersnaps. Create your own customized cheesecake recipe with our Recipe Maker.
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Udon with Tofu and Stir-Fried Vegetables

(Fine Cooking, April/May, 2010)

These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
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White Chocolate Raspberry Cheesecake

(Fine Cooking, April/May, 2010)

This showstopping cheesecake is topped with a pile of jewel-like glazed raspberries, a tart contrast to the sweet white chocolate filling. Create your own customized cheesecake recipe with our Recipe Maker.
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