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cooking.nytimes.com
This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by "glaze" I mean melted butter and lard.
www.delish.com
These spicy bacon cheeseburgers are loaded with toppings, and will be sure to satisfy even the most serious of burger-lovers at your next barbecue.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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