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Ginger syrup, tangerine juice, and the bittersweet Italian apéritif Aperol brighten up this punch.
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Get Red Wine Sangria Recipe from Food Network
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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A dangerous mix of strawberries, sparkling wine, and limoncello.