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it is a another comfort food throughout Asia; as a snack, an afternoon delight as well as dessert with ripen mango or lychee in season. From the Philippine to...
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This dish defines the phrase “it’s worth the wait.” The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours Inspired by a “Pork Dinner” family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast Just don’t forget the salsa after all that time.
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These decadent filled cookies made from a rich sour cream dough are a sweet Persian pastry that go wonderfully with tea or coffee.
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Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchinis famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on thei
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Get Grilled Skirt Steak (Churrasco) Recipe from Food Network
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In this superhealthy vegetarian main course, blogger Sara Forte of Sprouted Kitchen serves sweet-spiced tofu over a warm kale-and-barley salad. Barley has a nice chew that is delicious with spiced tofu, says Forte.
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.
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Cucumber slices are marinated in vinegar, a spicy gochujang paste, and sesame seeds for quick fresh pickle.
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Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
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Grilled potato salad with bacon, green onion, and parsley is an easy, mayo-free way to prepare potato salad in the summer.
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Get Baby Spinach with Almonds and Golden Raisins Recipe from Food Network
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Get Plum Slab Pie Recipe from Food Network