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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Warm, boozy cider with honey, lemon, and a cinnamon stick.
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Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
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Tender brisket slices bask in a tangy sweet and sour sauce with browned onions and red wine. A long cooking time makes the meat tender. You can make it the day before, too.
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Apple cider, a hint of orange, and warm spices make this cranberry sauce very special indeed.
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Up your cocktail game with this fresh apple-ginger shrub, an infused vinegar that will add refreshing tartness to your drinks or sodas.
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Lemon-lime soda is spiked with whiskey, triple sec and a dash of sweet and sour mix. This was given to me by my aunt, it's divine!
Ingredients: ice, whiskey, sour mix, lemon lime
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An easy Chinese sweet and sour chicken recipe.
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Get Apple-Cranberry Kissel with Sweet Sour Cream Recipe from Food Network
cooking.nytimes.com
This strawberry streusel cake is the perfect end to a summer meal But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast the next day The cake is slightly tricky to assemble, and at some point it may look like a mess
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.