Recipe: Preserved Lemon And Hot Pickle Brine Vinaigrette
New York chef Gabe Thompson combines funky, salty preserved lemons with hot pickled brine to make this versatile vinaigrette.
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Recipe: Strawberry Shortcake With Chocolate, Commander's Palace
Erik Niel of Chattanooga's Easy Bistro adds chocolate pieces to his biscuits for a richer spin on strawberry shortcake.
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Cocktail Recipe: Fourth Of July Gin And St-Germain Flag Cocktail
Remember that flag-inspired dessert with pound cake, berries and whipped cream? This is like that, in cocktail form.
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Recipe: Club Sandwich With Herb Mayo
Learn how to assemble the perfect club sandwich to feed a crowd.
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Recipe: Grilled Vegetables With Miso Sabayon - Andrew Zimmern
Andrew Zimmern puts a twist on sabayon, the Italian custard dessert, by making a savory version with white miso, sake and dashi.
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Recipe: Dashi - Japanese Broth Recipe By Andrew Zimmern
Make the Japanese broth staple known as dashi.
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Recipe: Dashi-Braised Shellfish Stew - Andrew Zimmern Recipe
Andrew Zimmern makes a Japanese-style shellfish stew with dashi, sake and a few pats of butter that give it a rich umami mouthfeel.
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Frozen Margarita Pie Recipe
Learn how to make Zac Young's tart, creamy and slightly boozy frozen margarita pie recipe from the David Burke Restaurant Group.
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Recipe: Steamed Black Cod With Sweet Potatoes And Dried Shrimp
Chris Kajioka of Honolulu's Senia pairs black cod with purple sweet potatoes and dried shrimp before steaming it in bundles of kale leaves.
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Recipe: Luau Basil Rum Cocktail
Learn to make a basil-infused rum cocktail from Kyle Reutner of Hawaii Bitters Company.
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Recipe: Hawaiian Pa'i'ai With Lychee, Ho'io And Dried Shrimp
Make Chris Kajioka's pa'i'ai, a Hawaiian dish made by pounding taro root into a paste.
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Recipe: Kalua Pork Belly
Chef Chris Kajioka of Senia in Honolulu makes kalua pork with a rich roasted chicken stock.
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Recipe: Red Snapper Poke
Make red snapper poke with pickled red onions and coconut milk, courtesy of chef Chris Kajioka.
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Recipe: Homer Murray's Nachos With Cheese Sauce
Homer Murray of River Styx makes some mean nachos with all the fixins (and a couple of cheffy touches, too).
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Valley View By Hangar 1 Vodka
If you have a soft spot for Jolly Ranchers, then you'll love this slightly sweet cocktail. It's boozy and refreshing all at once.
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Golden State Soda By Hangar 1 Vodka
This cocktail can easily be batched for large parties. Just remember to add the soda water right before serving.
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Monterey Drifter By Hangar 1 Vodka
Make a slight riff on the classic vodka martini by adding aquavit and dill-infused Hangar 1 Vodka.
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Cocktail Recipe: Fernet And Ginger Beer
With summer heat already going straight to your head, it's best to imbibe a cocktail that doesn't. This bitter ginger libation is a refreshing accompaniment to your next summer barbecue.
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Recipe: Enrique Olvera's Octopus Aguachile
Enrique Olvera of Manta in Los Cabos makes his spicy octopus aguachile with charred habanero oil and cucumbers.
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Cocktail Recipe: Troy Sidle's Rose Sangria
Troy Sidle, a bartender and bar designer based in New York City, infuses gin with berries and citrus before he combines it with rosé wine and flavored ice. The result: a memorable sangria for summer.
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Cocktail Recipe: Two-Ingredient Shandy Noir With Cinotto Soda
A satisfying cocktail doesn't have to be labor intensive. This two-ingredient shandy makes it a cinch to up your summer drinking game.
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Ice Pop Recipe: Pineapple, Cilantro, Blackberry And Vodka Ice Pop
Learn how to make a boozy pineapple, cilantro and blackberry ice pop with this recipe from our Test Kitchen.
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Cocktail Recipe: Vodka And Gin Punch With Tarragon And Fruit
Learn how to make mixologist Jim Meehan's fruit, vodka and gin punch that tastes just like rosé.
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Cocktail Recipe: Lemon Prosecco Punch
Get mixologist Jim Meehan's recipe for a boozy, Italian punch.
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Recipe: Cuban-Style Pork With Pineapple Salsa
Serve a crowd with a pork shoulder made tart by mojo de ajo, a traditional sauce made with oranges, oregano and a lot of garlic.
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Recipe: Baked Goldfish®-Style Crackers
Learn how to make L&W Oyster Co.'s baked Goldfish®-style crackers.
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Cocktail Recipe: Fish House Punch With Rum, Peach And Brandy
Learn how to make mixologist Jim Meehan's modern take on the classic Fish House Punch.
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