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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Watermelon, honeydew, and blueberries blended with ginger and nutmeg make a refreshing fruit soup, perfect for summertime.
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Ginger ale and lemonade punch is an easy drink to make an is great at any party!
Ingredients: ginger ale, sugar, lemonade, ice
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Get Dark and Stormy Recipe from Food Network
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown rice and sautéed garlicky greens, such as broccoli rabe or spinach.
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If you're looking for a healthy recipe that's not salad, these ground pork wraps are the answer.
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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Pimm's No. 1 liqueur is the key to this refreshing cocktail with British origins. It's the unofficial drink of the tennis tournament Wimbledon.
Ingredients: pimm, ice, ginger ale, lemon, cucumber
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A vegan miso ramen with roasted vegetables recipe.