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White wine and brandy are mixed with maraschino cherries and plenty of fruit in this sweet and colorful white sangria recipe.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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Vegetable broth hosts tomatoes, onion, garlic, celery, carrot and savory herbs, for a soup that's perfect for a cold winter's day.
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Flavored with Japanese chile powder.
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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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Get Fresh Fruit and Vegetable Salad with Chile and Lime Recipe from Food Network
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A fancy sandwich recipe to make while camping: bacon, grilled asparagus, and egg salad on pain au levain.
Ingredients: tip
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...