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Deliciously famous in Japan, gyudon is a comforting rice bowl dish of thinly sliced beef sirloin simmered in dashi, mirin, sake, and onions.
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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Slow-baking this apple butter in the oven gives it a slightly caramelized quality.
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
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Traditionally grilled over charcoal, these little sausages also cook up beautifully in a cast-iron pan Serve them in a bowl over rice noodles or steamed jasmine rice with fresh mint and cilantro, cucumbers and pickled carrots Top with green chiles and toasted peanuts, then drizzle with fish sauce and lime
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Get Saffron Halibut Packets Recipe from Food Network
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
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Kielbasa sausage marinated in sugar and soy sauce is cooked until caramelized in this lazy recipe for a Filipino breakfast dish, longanisa.
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network