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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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Bacon and Pimiento Mac 'N Cheese with Spicy Breadcrumbs
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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These creamy slow-cooker grits are loaded with flavor.
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This recipe by Chef Carla Hall will make your Thanksgiving even sweeter!
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cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.
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Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.