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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
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This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grind your own bold and spicy Montreal-style all-purpose seasoning blend. It takes only minutes to grind and provides the freshest flavor.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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This recipe is by Molly O'Neill and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, vanilla bean, egg yolks, sugar
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This blended mixture of ice, milk, vanilla bean powder, and raspberry syrup is intended to mimic a 'Starbucks® Secret Menu' item.
Ingredients: ice, milk, vanilla bean, raspberry
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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A twist on traditional sangria uses peach schnapps, white Zinfandel wine, and pineapple juice poured over frozen peaches and grapes creating a refreshing peach sangria.
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Eating clean during Thanksgiving is so easy with this green bean casserole that's tossed in quick roux and topped with pumpkin seed crumble.