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Smooth and ultra blueberry-y, homemade blueberry sorbet, perfect for a hot summer day.
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Traditional, rich salad dressing with a tangy flavor.
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Get "Old Bay" Hollandaise Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
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White wine and peach schnapps combine in this refreshing twist on the classic wine punch, delivering a hit for summer parties!
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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Dill pickle juice gives this tartar sauce a tangy flavor.
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Salmon and Asparagus Kebabs
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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Get Grilled Mahi-Mahi with Mojo Recipe from Food Network