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Chef John's recipe for miso-glazed black cod is his take on the dish made famous by chef Nobu Matsuhisa.
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
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I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
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This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For this tart and tangy relish, fresh cranberries and a whole orange are chopped in a blender or grinder and macerated with sugar and orange liqueur. It can be made ahead, too.
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Get Beef Brisket Recipe from Food Network
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A sweet-tart slaw with thinly sliced Belgian endive and a white wine vinaigrette.
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Potato flakes are the secret ingredient that make the saltine crust on this simple chicken-fried chicken dish so tasty.
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Easy drop biscuits made with simple ingredients bake up golden brown in just a few minutes.
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Unflavored gelatin works with your favorite flavors of flavored gelatin mix to make a fun finger food treat.
Ingredients: water, fruit, sugar
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Get Barefoot BBQ Hang Ten BBQ Sauce Recipe from Food Network