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This boneless prime rib roast spends a night in the refrigerator to dry before being rubbed with horseradish and mustard, sprinkled with seasonings, and roasted to perfection. Serve it with the thin, savory pan gravy called au jus.
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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How do I love thee? Let me count the ways. Ah, Dirty Martini - always the perfect cocktail.
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This recipe for whipped cream is for our romantic Valentine Cake.
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You'll never have to settle for a mediocre breakfast sandwich again!
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Use the inevitable leftover cranberry sauce to make a zesty pesto that tastes great on sandwiches or pasta.
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This salad was made for summer.
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This simple pasta is a tangy, cheesy flavor bomb.
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Mix the perfect margarita every time using Jose Cuervo Especial.
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You can eyeball this recipe instead of measuring everything out perfectly, and it will still taste great.
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The dessert you can wear!