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magazine isle of pines
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Like fig caprese, homemade Fig Newtons, pork ribs with fig BBQ sauce, and more recipes, both sweet and savory.

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Sponsored: Take a look at our weekend of fun at Feast Portland.

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Shannon Maldonado’s Queen Village shop overflows with color and attitude.

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The best way to see the debut of Rachel Comey's Spring-Summer 2016 collection at New York Fashion Week? Alongside a meal prepared by Estela chef Ignacio Mattos that complements the collection, of course.

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DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his Caribbean roots, celery to complement the herbaceous notes in the gin, and bay leaf to tie all the ingredients in.
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Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out.

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A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
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Ever been curious about what your Christmas tree tastes like? Try out one of these six pine-infused products

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Re-create Hot Pie’s iconic farewell gift to Arya in honor of your favorite show, Game of Thrones. Be sure to print out the wolf template on an 11x17" sheet and see other GoT-inspired recipes!

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Shawarma spices aren’t just for chicken and meat.
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“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”
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If you’ve only been making coladas with rum, you’re missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.

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Yesss! And you can even use store-bought jam if you want.
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These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat.
3.5
(3.5)