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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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Try Chowhound's Manhattan: rye whiskey or bourbon, sweet vermouth, angostura bitters, and a maraschino cherry. This five-step recipe includes photos and a full...
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A homemade eggnog custard is poured into a pecan crust, topped with spiced whipped cream.
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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This recipe is adapted from "Martha Stewart's Hors d'Oeuvres Handbook."
Ingredients: pecan, flour, butter, blue cheese
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Make this simple cranberry punch a holiday tradition this coming Thanksgiving, Christmas, or New Year's.
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Grenadine syrup and peach schnapps completed by orange juice and soda.
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I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
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This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.