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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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A warm graham cracker crunch to top your ice cream with! Really tasty, really easy!
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This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.
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Get Basic Italian Bread Recipe from Food Network
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These honey granola breakfast bars, made with oats, wheat germ, dried fruit, and walnuts, are a hearty on-the-go breakfast or snack.
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"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."
cooking.nytimes.com
Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side A crisp salad and some grilled corn completes the meal
cooking.nytimes.com
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
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Pumpkin cheesecake with ginger snap crust - an old classic recipe.
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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.