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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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Get Lightened-Up Shrimp Scampi Recipe from Food Network
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A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes.
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Four-cheese lasagna! Ricotta, Parmesan, Mozzarella, and Fontina make this filling for this rustic, free-form lasagna. Fresh pasta sheets are best, but no-boil dry noodles can also be used.
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Get Waffles with Pear-Cherry Compote Recipe from Food Network
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Get Chile Glazed Shrimp Recipe from Food Network
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Get Old-Fashioned Gingerbread Recipe from Food Network
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Get Jumbo Maple-Pecan Scone Recipe from Food Network