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magazine grilled nectarines with honey balsamic glaze
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The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
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This grilling technique will make you the talk of the cookout.
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Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
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Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.
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Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
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We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.
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Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.
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The sugars in this glaze caramelize the pork chops, resulting in deep, complex flavor.
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Refreshing! And potentially debilitating, so be careful.
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A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.
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This savory-sweet salad can be a bright summer side or even light dessert.
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You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.
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This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.
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A finely textured, surprisingly flavorful cookie that holds its shape well.
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Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.
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