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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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High-quality pisco retains a fresh, grapey flavor.
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The simplest dishes are the hardest to get right, and barbecue ribs are no exception That is why the chef Joseph Lenn, of J.C Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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Strip steak is able to stand up to a flavorful sauce like this one better than more expensive cuts.
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A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle. This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bacon-Wrapped Blackberry Pork Roast Recipe from Food Network