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Sangria loaded with strawberries, orange, apple, and banana is made sparkly with lemon-lime soda for a fun party-in-a-pitcher.
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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Get Brisket Recipe from Food Network
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Get Roasted Cauliflower Risotto Recipe from Food Network
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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A spiced cranberry-apple wine punch makes a festive drink to toast the winter holidays. Chill the sangria for a day or so to blend the flavors.
cooking.nytimes.com
Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic
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Use your cast-iron skillet to sear a juicy beef standing rib roast, then cook the roast to perfection and make a savory red wine gravy all in the same pan.
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Ricotta cheese, white wine, milk and sugar are whipped into a frothy sauce and spooned over fresh berries in a parfait glass. Each serving is topped with toasted hazelnuts. Quite good.