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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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Get Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish Recipe from Food Network
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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Sweet corn kernels take two different forms in these crispy cakes.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
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Chicken breasts are browned in butter, then baked with mushrooms, onion, white wine, and Gruyere cheese.
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A spoonable version of Mexican elotes, esquites are an easy way to enjoy fresh corn off-the-cob and packed with the flavor of jalapenos, Cotija cheese, cilantro, and shallots.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.