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Chinese egg noodles are topped with shredded chicken and a blend of sesame paste and spices for a delicious hot weather meal.
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Get Poutine De Yucca Recipe from Food Network
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Get Coq au Vin Recipe from Food Network
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A vivacious, crisp sauce for barbecue that plays with flavor by combining sugar, paprika, white wine, vinegar, and hot sauce!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 16 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Get Garlic Shrimp Recipe from Food Network
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
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Classic sauerkraut recipe with chopped apple and juniper berries.
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These flavorful steamed clams are not only easy and delicious they're also fast to make. Plus there's chorizo sausage involved!