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The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate Cold rice will not clump together.
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This is an easy one-pan meal of bone-in chicken breasts with cubed potatoes prepared on the stovetop.
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Shawn McClain got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow.
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This lively rub made with cumin, coriander, and chili powder will pack lots of flavor onto any meat. This would be a great complement to any South or Central American meat dish.
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Get Savory Palmiers Recipe from Food Network
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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.
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Get Summer Veggie Pasta Scampi Recipe from Food Network
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Get Pomegranate Margarita Recipe from Food Network
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Duhallow (a buttery, creamy new semi-soft farmhouse cheese out of County Cork Ireland) is added to tender grits and baked to create a mouthwatering soufflé all you need for a wholesome lunch.
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Tri-tip marinade made with lemon-lime soda and soy sauce is an easy marinade for any cut of beef, particularly tri-tip.
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Restaurant-style buffalo wings are extra crispy and tender because they are fried twice and seasoned afterwards in this easy wing recipe.