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Two flavors of rum combine with pineapple juice and orange juice to make a yummy, fruity drink.
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
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This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy hoisin sauce gives this sweet and spicy salmon an Asian flair!
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Mangos, roma tomatoes, green chile pepper, and pineapple juice mingle in this salsa recipe.
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Celebrate all the fresh fruits of summer with this colorful salad, served with a citrus dressing and toasted pecans.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.
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With gin, bitters, and blue curaçao.
Ingredients: gin, cura ao, lime juice
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, coconut water, lime juice
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