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  2. 15-minute dinner: Tandoori-style chicken and unstuffed cabbage

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    Cookbook author, novelist and TV host Ali Rosen is stopping by the TODAY kitchen to share some of her go-to quick and easy dinner recipes from her new cookbook, "15 Minute Meals: Truly Quick ...

  3. The Art of Cookery Made Plain and Easy - Wikipedia

    en.wikipedia.org/wiki/The_Art_of_Cookery_Made...

    384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...

  4. Cecilia Hae-Jin Lee - Wikipedia

    en.wikipedia.org/wiki/Cecilia_Hae-Jin_Lee

    Her second cookbook, Quick and Easy Korean Cooking, was chosen as the cookbook of the month by the now-defunct Gourmet magazine. [4] The book was reviewed in the Christian Science Monitor noting both the recipes and the photographs. [5] The New York Times reviewed the cookbook [6] and one of her recipes was featured in the Times cooking section ...

  5. Fast, Easy 3-Ingredient Recipes for Breakfast, Dinner ... - AOL

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    2. Creamy Lemon Pasta. Egg noodles, the zest and juice from a few lemons, and heavy cream: That's really all it takes to make this simple and delicious pasta recipe from food writer Barb Kafka.

  6. 100+ Super Cozy Soup Recipes to Keep You Warm All ... - AOL

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    20-Minute Fully Loaded Cheesy Baked Potato Soup. Chad A Elick. Loaded Cheesy Baked Potato Soup is a simple soup made with leftover baked potatoes (or cook your own in the microwave in just minutes ...

  7. The Essential New York Times Cookbook - Wikipedia

    en.wikipedia.org/wiki/The_Essential_New_York...

    The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...

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