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This is such a beautiful light summer salad with such subtle and fresh flavours.
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There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake.
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Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
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These spicy meatballs will taste great simmered in your favorite marinara sauce or tossed with store-bought pesto.
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A light, fluffy frozen almond mousse, studded with almonds and red and green cherries. These are really easy to make and, their flavor improves if they're made a few weeks in advance, and stored in the freezer.
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This recipe is by Glenn Collins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.
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Get Classic Manhattan Cocktail Recipe from Food Network
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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A summertime favorite, banana splits are a classic frozen treat no one can resist. Homemade butterscotch sauce and freshly whipped cream takes these kid-friendly desserts to a more sophisticated level.