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Amaretto, chocolate syrup, grenadine syrup, and cream -- a perfect Valentine's cocktail.
cooking.nytimes.com
The Jack Rose is the classic cocktail that never got invited to the oldies reunion While other sours, such as the daiquiri, the Daisy, the Sidecar and select others, are revered and reinterpreted in their dotage, this mainstay of the 1920s and ’30s has fallen so far out of circulation that few still know its name More’s the pity, for when properly made it is one of the canon’s stronger pillars, and a perfect sip when the post-equinox winds set in
www.delish.com
Buttery cookies smothered with a maple frosting = HEAVEN.
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These candy apples are hot, hot, hot!
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I was looking to create an asian-inspired grilled chicken dish, and I happened to think of the flavors of apricot and ginger. They go surprisingly well together...
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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A refreshing blend of fresh peach puree and juices make this a nonalcoholic treat not to be missed.
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Get German Chocolate French Toast Cake Recipe from Food Network
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A summer-y, big-batch Cinco de Mayo margarita recipe made with fresh watermelon, lime juice, tequila, and a touch of peach liqueur.
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This spiralized carrot and radish salad tossed with a peach-infused vinaigrette is a colorful appetizer salad that's quick and easy to make.