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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jennifer Steinhauer. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon juice, water, sugar blend well with Irish whiskey in this quick and easy recipe for a whiskey sour cocktail that serves one.
Ingredients: sugar, lemon juice, water, whiskey, ice
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Smooth and ultra blueberry-y, homemade blueberry sorbet, perfect for a hot summer day.
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Traditional, rich salad dressing with a tangy flavor.
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An easy version made with fresh apples and phyllo dough.
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Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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These tasty tea sandwiches are simple but unique and perfect for entertaining. The combination of the tart apples, creamy cheese, and sweet cinnamon raisin bread is surprisingly delicious.
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