Bacon Pecan Meringes With (or Without) Milk Chocolate

The jury is out on whether the to include the chocolate in these or not. One of my most esteemed tasters says just pecans and bacon please. Pecans and bacon are excellent, but I also like the milk chocolate in there. Have it your way. See Full Recipe at food52.com

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Smoked Carrot “Lox”

Chickpea “tuna,” I still love you, but when it comes to non-fish fish, nothing holds a candle to carrot “lox.” There’s no salmon here, but the carrots—fileted, seasoned with smoked salt and liquid smoke, then steam-roasted in the oven—are remarkably similar in texture, color, and flavor, too. See Full Recipe at food52.com

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Egg, Arugula, and Provolone Sandwich

Don’t fly the coop without some protein. Fuel up with this supercharged egg and cheese. See Full Recipe at realsimple.com

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Buttermilk Pancakes With Pan-Roasted Pears and Blackberries

Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat. Add the pears and cook, turning once, until golden brown and soft, 6 to 8 minutes. Add the blackberries and sprinkle with the light brown sugar, tossing to coat. Remove from heat and set aside. Wipe out the skillet. See Full […]

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Tropical Pizza

Heat oven to 425° F. On an oiled baking sheet, shape the dough into a large oval. Top with the mozzarella, tomatoes, pineapple, and ham. See Full Recipe at realsimple.com

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Ham and Asparagus Quiche

Heat oven to 325° F. In a medium bowl, beat the eggs, half-and-half, ¾ teaspoon salt, and ¼ teaspoon pepper until combined. See Full Recipe at realsimple.com

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Cauliflower and Ham Hash

Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and onion and cook until browned, 10 to 12 minutes. Add the ham, season with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, tossing, until tender, 10 to 15 minutes; transfer to a plate. See Full […]

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Carrot, Parsnip and Potato Colcannon

Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. See Full Recipe at androidcentral.com

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Seared Lamb Chops With Anchovies, Capers and Sage

The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain. See […]

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Lemon Angel Food Cake With Preserved Lemon Curd

Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson. See Full Recipe at cooking.nytimes.com

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