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There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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This linguine is a decadent yet simple pasta dish.
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Get Three Bean Salad Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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Get Grilled Oysters with Fra Diavolo Sauce Recipe from Food Network
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
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The combination of nutty cracked wheat or bulgur mixed with wonderfully ripe tomatoes, cucumbers, and green onions, and lots of fresh mint and parsley is sensational. A bit of olive oil and lemon juice finish it off beautifully.
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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.
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Give your tabbouleh salad a refreshing, gluten-free twist by using this recipe that calls for quinoa, currants, almonds, and lime juice.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.