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This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
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Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.
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Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic This comes together fast and adds a warmth to the cooler flavors of summer.
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This festive and flavorful side dish with roasted Brussels sprouts, bacon, and sauteed corn will be the star of your next barbeque party.
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Chef Alfred Portale of New York City's Gotham Bar and Grill serves salmon with a peppery riff on beurre rouge (a French butter sauce made with red wine).
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A quick way to perk up any sandwich.
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Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or grapefruit instead.
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Pears are lovely in this spinach and feta salad. Use any type of fruity vinaigrette dressing on this light and tasty salad.
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