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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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For spiked drinks, pour an ounce of vodka over ice into each glass before topping with limeade.
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Peach purée livens up this tequila cocktail.
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This lovely and sophisticated peach-lavender sorbet is great for cleansing the palate after a heavy meal. Even though it's mostly fruit, it does taste rather rich; so keep portions small.
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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Filled with fresh summer berries, this tart is bursting with sweet, fruity flavor.
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The Canadian version of a classic hangover cure.
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This hollandaise sauce recipe has all the ingredients of the classic, but it's made in a blender! Serve it with eggs benedict or even steamed asparagus.
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These tuna steaks are marinated with the flavors of jalapeno, garlic, and lime.
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Use diced tomatoes, tomato sauce, and tomato juice in this Spanish-influenced rice side dish.