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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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This streamlined version of Chef Skenes dish from Saison in San Francisco showcases brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage, and rutabaga) and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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Upgrade your cereal to a whole new level.
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Apple pie and cake come together in this apple pie cake-mix cake that uses 3 simple ingredients and is ready in about 1 hour.
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I threw this potato dish together the other day with ingredients I had on hand. These turned out really good, hence the name.
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Get HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE Recipe from Food Network
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Get Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash Recipe from Food Network
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Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
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Get Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast Recipe from Food Network
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If you love rhubarb-strawberry mixtures, you'll love this easy recipe for a sweet rhubarb crisp with strawberries.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.