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cooking.nytimes.com
Here’s a perfect summer recipe from “How to Cook Everything” for berries with Swedish cream — a mixture of sour and fresh cream, is akin to crème fraîche, but quicker to make (and certainly with easier-to-find ingredients) Make this with any berries you like.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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The peppermint patty is a creamy, chocolate cocktail that is easy to warm up to at the Ship Tavern in Denver.
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Sweet potatoes are given a fresh twist with the addition of coffee-flavored liqueur that's sure to brighten up your Thanksgiving table.
Ingredients: yams, milk, brown sugar, butter, liqueur