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cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Get Sopes Recipe from Food Network
cooking.nytimes.com
This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
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Get Carnitas Recipe from Food Network
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This Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad and Crispy Shallots is super simple, healthy, and quick to make, yet full of complex flavor from soy...
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Get Beef and Sausage Kebabs With Salsa and Chimichurri Recipe from Food Network
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Get Baja Beach Tacos with Tequila-Lime Salsa Recipe from Food Network
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These grilled crab cakes are absolutely delicious. The mango salsa adds a real Caribbean flair. I prefer to use fresh crabmeat, but you can use whatever is on hand.
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Get Chipotle Mayo with Oregano-Panko Grilled Corn Recipe from Food Network