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This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mango margarita recipe is a tropical twist on the classic cocktail.
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This recipe is a farm family favorite that's wonderful any time of year. Strawberry or raspberry gelatin works just as well as cranberry in this shimmering salad that's both sweet and tart.
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Get Burnt Citrus Cocktail Recipe from Food Network
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Thick mascarpone cheese mixed with honey makes a luscious topping for poached cherries. You can serve the dessert either warm or cold. We love it both ways.
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Get Grilled Citrus Marinated Chicken Thighs Recipe from Food Network
cooking.nytimes.com
This recipe is by Frank Bruni and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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We invented this drink over the holidays, when we had mounds of homemade cranberry sauce in the fridge. We subbed bourbon and experimented until we arrived at this delicious mix.
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Red wine and soda with citrus fruits and cherries in a sweet Spanish-style punch.
cooking.nytimes.com
Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?
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An icy treat for a warm summer evening, this granita gets an unexpected boost from the bold flavor of rosemary. You can put the hot lemon mixture directly into the freezer rather than chilling it first, but the freezing time will be longer.