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We love the island taste we get from this drink. Rum and coffee together, delish!
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
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This salmon gets a sweet kick from pineapple salsa.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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There's no wrong way to eat pizza.
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These truffles are made with heavy cream, butter, baking chocolate, chocolate chips, and espresso powder.
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Start with our Simple Crostini recipe and quickly top with pesto and cheese just before serving.
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Iced coffee made easy with milk and instant coffee.
Ingredients: instant coffee, sugar, water, milk
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Leaving the skins on gives this applesauce its pretty pink color.
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Wrap each ear in two to three strips, then grill until charred. (If you're worried about a grease fire from the fatty bacon, you can wrap in foil first.)
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This easy sandwich gets its great taste from a layering of flavors. Fresh cucumbers and sweet, briny pickled cucumbers provide contrast for the savory roast beef.
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Antioxidant-rich pomegranate juice adds a tart pucker to a smooth banana and yogurt smoothie.