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Rosemary and sage flavor this pork tenderloin. A fresh blackberry-Cabernet sauce provides the perfect accompaniment.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe by Ayesha Curry for chicken thighs with carrots.
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This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
www.delish.com
This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
www.delish.com
Get us to the Greek [bowl]!
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green-tea-flavored vodka, but it can be made with plain or citrus vodka as well.
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Get Chicken with Forty Cloves of Garlic Recipe from Food Network
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Top everything from steaks to pasta with this sweet-sour chutney.