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Recipe courtesy of Alex Muñoz, beverage director at Hill Country Barbecue Market in Washington, D.C.
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This is an American rendition of a classic British crumpet made with buttermilk. Serve with your choice of savory or sweet toppings.
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This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rum, cointreau, lemon juice, ginger
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This Arabian dessert is a simple pudding flavored with rose water.
Ingredients: water, rose water, milk, sugar, cornstarch
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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Similar to a pound cake, this is a traditional English sponge cake. Top with a citrus glaze or sprinkle with confectioners' sugar before serving.
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Rich and creamy, sweet and refreshing, this frozen drink truly is a Tropical Delight!