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No cooking is required to make this zesty 10-minute appetizer, which also can be served as a quick kids' lunch.
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Recipe courtesy of The Pierre Hotel, New York, New York.
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Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
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If you like piña coladas...you're going to lose your mind over this pie.
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We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.
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Historic Washington State Park's annual "Dutch Oven Holiday Sweets and Treats" workshop teaches participants how to make desserts like lazy cobbler in a 12-quart dutch oven.
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We love the Tennessee Boilermaker; whiskey shot dropped in a beer, plain and simple.
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Crunchy toasted almonds with chewy sweet-tart cherries covered in rich dark chocolate is pure pleasure.
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Throw your fish and veggies on the grill for on fleek flavor.
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Serve this fresh fruit sauce with Ricotta Cake (pictured).
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Make your standard bacon, egg and cheese even more bomb.
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The taste of roasted potatoes, onions, and peppers combine to create an easy-to-make side dish that's perfect for any occasion.