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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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A tasty Jungle Juice cocktail recipe.
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Bay scallops are blanched then mixed with fresh lime, roasted chile peppers, and pico de gallo in this delicious, crowd-pleasing ceviche.
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Broccoli rabe, also called rapini, is known for its slightly bitter and peppery taste. Blanching it before grilling helps tone down the bitterness.
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This quick and easy Filipino beef steak recipe takes very little time to make. The meat is marinated with lemon juice and soya sauce.
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Grilled lime and pineapple juice are shaken with rum, triple sec, and orgeat syrup in this deliciously easy Mai Tai cocktail recipe.
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Chocolate croissants meet milk and eggs in this decadent and rich recipe for croissant bread pudding; serve warm or cooled.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
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An easy yet unexpected weeknight dinner.
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Vodka with blackcurrant liqueur and ginger ale.
cooking.nytimes.com
If fall had a signature cocktail this might be it Slice some apples, muddle Add rum, lemon juice, simple syrup, a dash of bitters, a sprinkle of cinnamon and shake
Ingredients: apple, white rum, lemon juice, syrup
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.