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A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!
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Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.
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Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network
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Get Queso Fresco Quesadillas Recipe from Food Network
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Serve this warm rice pudding with canned, fresh, or stewed fruit drizzled with cream. (We stewed 5 ounces frozen raspberries with 1/4 cup superfine sugar and 1 tablespoon of water.)
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Get Radicchio-Pasta Salad Recipe from Food Network
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An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.