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cooking.nytimes.com
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
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Get Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche Recipe from Food Network
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This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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Get Braised Pork Cheeks with Baby Bok Choy and Carrots Recipe from Food Network
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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Marinated Salumi Sandwich Recipe from Food Network
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With so much flavor coming from peppers, garlic, eggplant and Morningstar Farms® Grillers® Original, who needs a bun?
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
www.allrecipes.com
Cuban food is very popular, and this recipe was inspired by its culture, flavorful cooking, and especially by a sandwich made at La Flor de Broadway, a little lunch counter in the neighborhood known locally as 'El Rey de Sandwich Cubano.'
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.
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Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like...
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Get Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce Recipe from Food Network