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Father's Day

Forget the "World's Greatest Dad" t-shirt. Give him ribs -- or a rib-sticking salad -- instead.
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Tiki’s Comeback

Tiki is no joke. It began in the early 1930s at Don’s Beachcomber Cafe, where, Martin Cate writes in his new book, “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki,” the “entertainment was the space itself,” decked out in palm trees and other island-evoking ephemera. The Trader Vic’s franchise soon followed. (Photo: Davide Luciano for The New York Times)

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from NYT Cooking

Almond Berry Layer Cake

Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crackly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. (Photo: Craig Lee for The New York Times)

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Almond Berry Layer Cake Recipe

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from NYT Cooking

Crêpes Suzette

This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. (Photo: Craig Lee for The New York Times)

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Crêpes Suzette Recipe

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from NYT Cooking

Mark Bittman’s Banana Bread

This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there. And the key, secret ingredient, is coconut. (Craig Lee for The New York Times)

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Mark Bittman’s Banana Bread Recipe

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from NYT Cooking

Perfect Buttermilk Pancakes

Through all the breakfast fads, pancakes stand resolute, the definitive breakfast dish, something almost everyone loves and all of us should master. They are the indulgent heroes of the breakfast table: eggy, salty and just this side of sweet. There may have been struggles with burned bottoms and raw interiors in your past, but with a well-made batter and some practice with your stove, you can achieve pancake perfection. (Photos: Karsten Moran for The New York Times)

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How to Make Pancakes

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from NYT Cooking

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This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. (Photo: Craig Lee for The New York Times)

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Cooking with the New York Times

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from NYT Cooking

Potato-Cheese Pierogies With Bacon

With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes. (Photo: Davide Luciano for The New York Times)

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Potato-Cheese Pierogies With Bacon Recipe

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from NYT Cooking

Grilled Scallion Lamb

Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. (Photo: Rikki Snyder for The New York Times)

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Grilled Scallion Lamb Recipe

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from NYT Cooking

Crepes

You can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. (Photo: Craig Lee for The New York Times)

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Crepes Recipe

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from NYT Cooking

Duck Prosciutto

Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta. (Photo: Benjamin Norman for The New York Times)

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Duck Prosciutto Recipe

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