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A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
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The distinctive flavor of Gorgonzola cheese asserts itself boldly in a creamy dressing tossed with leaf lettuce, walnuts, and diced avocado.
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This Momofuku carrot pickle recipe from David Chang contains caraway, carrots, sugar, salt, rice vinegar, and kombu.
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Get Mini Whole-Wheat Chicken Pot Pies Recipe from Food Network
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Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown rice and sautéed garlicky greens, such as broccoli rabe or spinach.
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This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
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Get Jamaican Beef Patties Recipe from Food Network
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Get Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce Recipe from Food Network
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Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.