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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
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The yogurt and dill spread makes this burger super-refreshing.
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Get Fermented Dills Recipe from Food Network
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Turn fresh salmon tail into a delicious, vibrant meal using Chef John's technique and zesty mayonnaise mixture.
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Consulting chef Zak Pelaccio coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.
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These chicken breasts are so juicy, thanks to the hidden treasure of seasoned butter tucked inside. They are then treated to a dilly coating and quickly fried to seal in all that goodness. You sure get a lot for just a little extra fuss.
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Get The Best American Potato Salad Recipe from Food Network
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This yogurt variation of homemade ranch dressing provides extra creaminess and tons of flavor, making it a great topping for salads, sandwiches, and more!
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This healthy grain bowl packs in protein, fresh veggies and herby dressing.