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Chef John's recipe for baked barbeque pork spareribs with a hoisin glaze is the perfect ribs recipe any time of year.
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Festive and fun, this classic combination is one of our favorite champagne cocktails.
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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.
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Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.
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Cocktail wieners are simmered in a sweet and savory sauce and are perfect for potlucks or sporting events.
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Sloppy Joes are extra saucy, extra spicy with the addition of chunky salsa. They're scrumptious served on soft potato rolls.
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These vanilla-scented cookies shaped like mezzaluna ("half moon") pasta are filled them with a mixed-berry jam.
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One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze.
cooking.nytimes.com
This grilled broccoli is dressed simply in tamari, olive oil and balsamic vinegar It results in crisp-tender florets that are beautifully sweet and salty beneath the smoke.
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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.