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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is...
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill It is simple to prepare and can be a delicious end to a long day Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Get Macaroni Fruit Salad with Creme Fraiche Recipe from Food Network
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A spicy bright-orange hot sauce recipe made with habanero peppers, garlic, carrots, orange juice, and lime juice.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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Try this chicken salad when you want a cool summer meal that packs some sambal heat along with cucumbers and chopped peanuts.
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This super-luxe take on surf and turf tops a tender filet mignon with rich, oceanic uni (sea urchin), plus salmon roe, sesame, and seaweed, for a really special...
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This sweet and tangy chickpea and edamame salad is loaded with colorful vegetables, dried cranberries, and sunflower seeds.
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Get Cheeseburger Salad Recipe from Food Network