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cooking.nytimes.com
As with any dumplings, making mandu requires lots of space, time and hands In other words, it's the perfect project food for your next dinner party Double or triple this recipe so all of your guests can take home leftovers
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Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
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A recipe for ranch-style beans with the Tex-Mex flavors of cumin, chili powder, ancho chiles, jalapeño, and a smoky ham hock.
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Get Coffee-Rubbed Short Rib with Caramelized Shallot-Blue Cheese Fondue and Crostini Recipe from Food Network
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Get Breakfast Potatoes Recipe from Food Network
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This Thai shrimp and clam curry with lime and basil gets a subtle kick from red chile paste; spoon over brown rice for a satisfying dinner.
cooking.nytimes.com
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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A long braise and a savory rub make short ribs meltingly tender.
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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Get Trout with Caper Sauce Recipe from Food Network
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Get Three Bean and Beef Chili Recipe from Food Network