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Trust us, it's better than it sounds.
cooking.nytimes.com
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper
www.allrecipes.com
Spinach artichoke dip and hummus come together in this savory dip. Serve it with pita chips or veggies.
www.chowhound.com
A healthy, crunchy, Swedish-inspired snack made with whole-wheat and rye flours.
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A classic teriyaki salmon recipe, cooked on the grill.
cooking.nytimes.com
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
www.foodnetwork.com
Get Formosa Sticky Ribs Recipe from Food Network
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While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
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Get Hot Dog Fried Rice Recipe from Food Network
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This recipe for hummus is supremely spicy thanks to a generous amount of cayenne pepper added; serve with pita bread.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.