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Invited to a party and don't know what to bring? Don't fret! Your host will be all smiles when you show up with a bowl of this Vodka Sangria.
cooking.nytimes.com
This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
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This standard Japanese soup stock is a simple broth of seaweed and dried fish.
Ingredients: water, bonito
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Use an easy cutting technique to give grilled sausages extra smoky, caramelized flavor. It only takes a minute or so to skewer the sausages and spiral-cut them to create more surface area and ramp up the flavor of the grilled meat.
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Candying the beets rather than simply baking them makes the chips beautifully translucent and sugary-crisp.
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing.
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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Frozen banana, cold water, and caramel sauce are all you need to make a creamy sorbet for a delightful treat.
Ingredients: banana, water, caramel sauce
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Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
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Plantain egg rolls or turon are a Filipino dessert of crispy, sugary shells with soft, warm plantains inside; they are quick and easy to make.