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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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Chef John's tangy lemon- and yogurt-marinated chicken is grilled to caramelized perfection and served with a flavorful harissa yogurt sauce.
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This cookie recipe has a rich, buttery flavor and a toffeelike sweetness.
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These baked chocolate donuts are made even more delicious and decadent by coating them in a sweet glaze.
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Perfect dish for the block party, a backyard picnic, or with a sandwich, this special slaw is a real beauty--full of colorful veggies and dressed with a honey-sriracha vinaigrette.
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Dill adds fresh flavor to this cured fish.
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
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Sharp, fragrant ginger invigorates this dish. Because it's potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables.
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Get Roasted Acorn Squash Agrodolce Recipe from Food Network
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Get Albacore Tuna with Celery and Walnuts Recipe from Food Network