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cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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Blueberries, raspberries and apples find harmony in this delightful pie. Cinnamon, nutmeg, allspice, flour and brown sugar are sprinkled on top of the fruit, and the pie bakes within 30 minutes.
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Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.
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Get Macaroni and Cheese in Parmesan Cups Recipe from Food Network
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
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Get Acai Berry Pisco Sour Recipe from Food Network
Ingredients: lemon, sugar, pisco, blueberry juice
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Fresh blackberries, spiced rum, sweet and sour, and a splash of ginger beer make up the refreshing Black Ginger Cocktail.
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This recipe is a perfect refresher for a hot summer day or to quench a raging thirst! Absolutely delicious! To make it thick, simply use berries frozen!
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
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The natural sweetness of three types of berries bring their wonderful, fresh flavor to this tasty summer drink.
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Make this one-of-a kind berry soup using vanilla soymilk or orange juice instead of milk, if you're not a milk fan.
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Get Berry Berry Fizz Recipe from Food Network