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cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Grandma's blueberry buckle recipe has been handed down through the generations and is perfect to make during blueberry season.
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Fish sauce and sesame oil give this dish a distinctive flavor, and hot green chile peppers ensure it will be spicy. This simple dish takes only minutes to prepare.
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Make southern-style barbeque beef for sandwiches in your slow cooker using this simple and delicious recipe.
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Jalapeno peppers are stuffed with little sausages and cream cheese, then wrapped in bacon to create these addictive appetizers.
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This cranberry sauce is great -- it's tasty and incredibly simple to make!
Ingredients: cranberries, sugar, water
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Bacon is woven and wrapped around sausage stuffed with Cheddar cheese, garlic, green onions, and more bacon in this smoky, meaty dish.
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Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
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This strawberry shake is made with both fresh strawberries and strawberry ice cream, blended with milk, sugar and ice.
Ingredients: strawberries, ice, milk, strawberry, sugar
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Purple plums and sugar are steeped in 190-proof rectified alcohol and vodka for more than 5 months to make this homemade Polish liqueur.
Ingredients: plums, alcohol, vodka, sugar
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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.