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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wheat bran adds texture to these gingery cookies.
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
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Stir some ketchup, tamari sauce, dry mustard, and white pepper together for a quick fix when you have no barbeque sauce.
cooking.nytimes.com
If fall had a signature cocktail this might be it Slice some apples, muddle Add rum, lemon juice, simple syrup, a dash of bitters, a sprinkle of cinnamon and shake
Ingredients: apple, white rum, lemon juice, syrup
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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With white barbecue sauce.
www.delish.com
The herbed vinaigrette here would be lovely on any summer lettuces.
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Get B.L.T. Cocktail Recipe from Food Network
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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How to make homemade horseradish by grating horseradish root and adding vinegar.