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Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts.
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A delicious mixture of popcorn, candies, and corn chips, all coated with white chocolate, looks like something you'd find on the floor of the movie theater. Good, though.
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This syrup can be stored in the refrigerator indefinitely.
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Your maple bacon addiction is about to get real.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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One of my family's favorite summertime activities is tubing.
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Instant pistachio pudding, vanilla ice cream, and toffee bits top a butter cracker crust in this festive dessert for Saint Patrick's Day.
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These meaty, flavorful ribs require only a few ingredients including Donald Link's Texas Campfire Dry Rub and a long, slow roast at a low temperature to keep them moist and tender.
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This version of the classic cocktail incorporates light citrus flavors and Crown Royal, a blended Canadian whiskey.