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cooking.nytimes.com
Clean and simple Eight ingredients — apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste — combine into what ought to be a staple of your repertoire You’ll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked
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A delicious frosted Italian cookie passed down to me from my grandmother.
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These are delicious, tender, flaky cookies filled with almond paste. They are the first ones to disappear at our house during the holidays. You can shape them into any letter you desire, try spelling out names or greetings.
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This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.
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Get Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce Recipe from Food Network
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Ditch the corn syrup and red dye and learn how to make homemade Grenadine for use in your favorite classics such as a Shirley Temple or Tequila Sunrise. You'll...
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Lightly spiced cookies are filled with strawberry preserves just like granny used to make every Christmas.
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Bake a layer of chocolate chip cookie dough with a layer of brownie batter and you get 'brookies': a cookie-brownie match made in heaven.
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These creepy Halloween skeleton cookies are pretty easy to make and you can re-purpose your gingerbread men cookie cutters for the figures.
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Shawn McClain got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow.
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This recipe calls for dates, but you could substitute raisins or mincemeat.
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Cute buttery thumbprint cookies filled with a sweet mixture of sour cream and pecans.