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Inspired by Japan's flavorful teriyaki sauces, this easy-to-make marinade combines soy sauce, ruby red grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, garlic, and a zesty habanero chile pepper.
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Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
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Get Butternut Squash Crostini Recipe from Food Network
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Get Grilled Salmon with Grits and Fresh Vegetables Recipe from Food Network
cooking.nytimes.com
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef The vegetarian version works well, and it’s also easier to make If you prefer a very firm tofu, take the extra time to weight it as directed in step 1
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Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mexican Tortilla Pizzas with Chorizo Recipe from Food Network
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This guacamole has been a hit at our house for years. Great for the Superbowl or any occasion. Sour cream and cream cheese make the guac extra creamy. Spice it up with crushed red pepper.
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These peppers are packed with all of the flavor, so you'll never know they're healthy.