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This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.
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Awesome cake if you like the flavors of coffee and coconut.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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This twist on jasmine rice makes a full-flavored side dish.
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A rich baked ziti recipe with Italian sausage meatballs.
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Get Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice Recipe from Food Network
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This classic Italian-American comfort food works with any kind of sausage, but Chef John prefers the fennel and anise flavors of sweet Italian sausage with the beans.
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Blue Moon inspired burger stuffed with bleu cheese and accompanied by Blue Moon beer-battered onion rings! This takes me back to great steakhouse cheeseburgers...
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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
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This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.