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cooking.nytimes.com
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
cooking.nytimes.com
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this Filipino snack.
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...
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Get Peanut Butter, Chocolate and Pretzel Cereal Treats Recipe from Food Network
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A staple banchan (side dish) with Korean barbecue.
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This recipe proves coconut milk and tofu were made for each other.
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If you're a fan of barbeque sauce, Cheddar cheese, and hot dogs, you'll enjoy making this fusion sushi roll with unique flavors at home.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.