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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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Crispier and quicker than mushy casserole.
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You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.
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This recipe is by Daniel Patterson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Philly Cheese Steak with Maui Onion and Cheese Whiz Recipe from Food Network
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Simple and easy home fries two ways! One recipe starting with raw potatoes, another starting with cooked. Both skillet fried.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
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Cooked, pureed plantains are topped with sauteed onions. This is a traditional Caribbean and Latin American morning favorite, but also makes a great side dish.
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This creamy mixture of corn, jalapeno peppers, and canned green chilies is sure to become a favorite side dish of fans of spicy food.
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Fresh green beans are mixed with a spicy and creamy sauce, made with sriracha, onions, and sesame seeds, also known as heaven sauce.