Search Results (6,300 found)
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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Tangy and salty pickled onions are delicious on your favorite sandwich or burgers.
www.delish.com
Ruby-red grapefruit juice and bright red Campari give this bubbly cocktail a pretty, pink hue.
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The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
www.chowhound.com
A recipe by Ayesha Curry for chicken thighs with carrots.
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
www.delish.com
This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
www.delish.com
Get us to the Greek [bowl]!