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cooking.nytimes.com
Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best The method is fairly straightforward You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy
Ingredients: chicken, salt, black pepper
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
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Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.
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A delicious recipe for savory hand-held pies filled with picadillo, a Latin American ground beef filling with bell peppers, green olives, and dried currants.
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This panini has the tangy taste of ranch dressing, plus three cheeses and delicious Mediterranean vegetables. Veggies are made and marinated ahead of time.
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Get Walnut-Pepper Spread Recipe from Food Network
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Tired of your soup or salad? Pair your meal with these cheesy crisps and you won't be disappointed.
Ingredients: flour, salt, black pepper, olive oil
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Get Pepper Pork Chops Recipe from Food Network
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Get Ninja Pepper Relish Recipe from Food Network
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Get Maple Pepper Pecans Recipe from Food Network
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Get Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa Recipe from Food Network