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Ginger ale adds a sparkling sweetness to this refreshing red wine punch.
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Soy sauce and garlic seasoned with Asian spices for chicken or beef.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.
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This delicious, colorful slaw is tart, sweet, and perfect for the holidays!
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This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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Chef John's recipe for this puffy baked pancake is quick, easy, and delicious: the perfect breakfast treat!
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Onion and vinegar deliver sweetness and tang to the smoky bacon dressing in Chef John's German potato salad made with subtly smoky grilled potatoes.
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I received this recipe from my retired school-teaching Aunt who selected this as her all-time favorite cookie recipe from the many years of teaching and having students bring in their favorite cookies.
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Get Cider Pumpkin Bread with Raisins and Walnuts Recipe from Food Network