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Fresh peach puree is shaken with vodka and white cranberry juice for a peach-inspired white cosmopolitan. Garnish with a cranberry and rosemary frond.
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cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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Homemade tartar sauce with mayonnaise, dill pickles, capers, and more. It's quick, easy to make, and much better than anything you can buy in a jar! Serve it with fish or crab cakes.
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This sidecar recipe adds elderflower liqueur to the classic cocktail, giving it a nice floral note.
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A variation of the Sidecar.
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A variation on the Sidecar.
Ingredients: brandy, rum, triple sec, lemon juice
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Extra tart cherry limeade. To reduce the tartness, stir in an additional bottle of lemon-lime soda.
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A classic Thanksgiving roast turkey recipe.
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