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cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
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These grilled tuna steaks with a tropical twist are a great way to enjoy a relaxing summer-evening cookout out with friends.
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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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Sangria loaded with strawberries, orange, apple, and banana is made sparkly with lemon-lime soda for a fun party-in-a-pitcher.
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This frozen ginger-peach margarita recipe is a blend of frozen peaches, lime juice, ginger liqueur, and smooth reposado tequila.
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Get Collard Oyster Stew Recipe from Food Network
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
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Get Apple Chutney Recipe from Food Network
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Get Southern Driver Recipe from Food Network
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A good all-around beverage (parties, lounging, whatever). I prefer Maker's Mark Whiskey for this, but if that's not your taste, I also recommend Crown Royal.
www.delish.com
Pita pockets are the perfect vessel for a breakfast sandwich. These are filled with eggs, spinach, and tomatoes.
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The name hints at all the colors in this marvelous coleslaw. Blue cheese is mixed into a creamy white dressing, while cherry tomatoes add bright red color to make this salad simply memorable.