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This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Get 4-Cheese Mac and Cheese with Spicy Chili Crust Recipe from Food Network
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Get Baked Sweet Potato "Fries" with La Boite Spice Mix Recipe from Food Network
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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Get Chili Beans Recipe from Food Network
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This is a fast recipe for chili, mixing ground beef with canned beans, diced tomatoes, tomato sauce, and chili seasoning mix.
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The classic chili spice mix is also good as a meat rub.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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Get Corn with Aleppo Pepper and Lime Zest Recipe from Food Network