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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
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Ripe pears in ginger syrup layered with honeyed yogurt and graham crackers.
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A fruity, tangy ham glaze recipe made with hot English mustard, orange marmalade, honey, and apricot jam is a cinch to put together, and it will dress up your baked ham with extra flavor and shine.
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This honey dressing with poppy seeds is a sweet way to dress up a fruit salad or a simple green salad.
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Bagel chips, pretzels, and sesame sticks in a honey-mustard glaze.
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Nothing sizzles like spicy wings under the night sky.
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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Get New England Clam Chowder Recipe from Food Network
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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Get Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions Recipe from Food Network