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cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
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This pineapple teriyaki sauce is quick and easy to make with a lot of flavor; delicious on chicken wings, pork chops, or your favorite meat.
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An easy classic cranberry sauce recipe.
Ingredients: cranberries, sugar, orange
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This beef chili with beans has a bit of a kick with hot salsa and a healthy dose of chili powder.
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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Get Italian Tuna Salad Recipe from Food Network
cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
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This vintage recipe for pizza sauce uses canned tomato paste and tomato sauce to make a quick and easy solution for your homemade pizza nights.
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
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Get Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute Recipe from Food Network