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Dorie Greenspan’s Bourbon-Roasted Pork Loin

Bourbon-Roasted Pork Loin recipe (c) Ellen Silverstein

The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.

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Carole Peck’s Apple and Endive Salad with Pumpkin Seed Vinaigrette

Carole Peck's Apple and Endive Salad with Pumpkin Seed Vinaigrette recipe

This gorgeous salad is one of the reasons Carole Peck’s Good News Restaurant & Bar just celebrated its 25th year as one of the best places to eat in Connecticut.

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Extra-Virgin Olive Oil Cake

Autentico_Rolando Beramendi_Photo Laurie Frankel_Olive Oil Cake_recipe

This light olive oil cake can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes, but the success of the cake depends on using a top-quality olive oil.

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The Blue Bar’s Dorothy Parker Cocktail

Storied Bars Of NewYork_Algonquin Blue Bar Exterior_ALGONQUIN HOTEL FOR MAYDAY WEDNESDAY APRIL 15, 2015

The Algonquin’s Blue Bar would be remiss if it didn’t serve a cocktail named after Dottie. The Blue Bar takes its name from its blue lighting, a recommendation by actor John Barrymore.

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Chris Prosperi’s Gluten-Free Stress-Reducing Chicken Soup

chopped vegetables for soup_Marco Verch_Flickr

Aside from its comfort and restorative potential, it’s also just plain ol’ delicious.

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Beet and Polenta Cakes with Faux Aioli

Secret Sauces_Faux Aioli_Beet and Polenta Cakes_recipe

Top these beautiful cakes with Vanessa Seder’s Faux Aioli.

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