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A recipe for hot sauce made with smoked fresh cherries, fiery habanero chiles, and apple cider vinegar.
A recipe for hot sauce made with smoked fresh cherries, fiery habanero chiles, and apple cider vinegar.
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Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.
Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
You don't need to be an expert baker to make this easy artisan no-knead bread recipe with amaranth and enjoy the taste of homebaked bread.
You don't need to be an expert baker to make this easy artisan no-knead bread recipe with amaranth and enjoy the taste of homebaked bread.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bagel chips, pretzels, and sesame sticks in a honey-mustard glaze.
Bagel chips, pretzels, and sesame sticks in a honey-mustard glaze.
www.allrecipes.com
Sweet, salty and chocolaty are a great combination to have with Granny Smith Apples. Try these treats at your next Fall gathering.
Sweet, salty and chocolaty are a great combination to have with Granny Smith Apples. Try these treats at your next Fall gathering.
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A simple blender version of the classic lemon-and-butter-sauce recipe to top eggs Benedict, vegetables, or fish.
A simple blender version of the classic lemon-and-butter-sauce recipe to top eggs Benedict, vegetables, or fish.
cooking.nytimes.com
In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.
In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.