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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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Potatoes are boiled with thyme, rosemary, and plenty of garlic then mashed with olive oil in this vegan recipe for the classic side dish.
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Get Pan Fried Sea Bass Recipe from Food Network
cooking.nytimes.com
I use a perforated grill pan to cook sliced onions and other vegetables on the grill They’ll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
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Get White Mushrooms and Spinach Recipe from Food Network
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Butternut squash strips are roasted with garlic and thyme creating squash fries perfect for the Thanksgiving table.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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A receipe I came up with years ago, our old standby when we fire up the grill, when company is coming over or there is a game on. Easy and delicious.
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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).
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This exotic tasting dip made with easily obtained ingredients is perfect for vegetables and bread!