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Get Quesa Cubano Recipe from Food Network
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Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
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Get Chicken with Mustard Mascarpone Marsala Sauce Recipe from Food Network
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Fact: Burgers are better with sweet-and-tangy onions glazed in balsamic vinegar.
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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
cooking.nytimes.com
What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him The experiment worked beautifully
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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Traditionally made with wine, this version of a Swiss fondue features beer for a more robust flavor that will keep everyone dipping anything they can find.
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Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.