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Looking to make a Sriracha sauce recipe? Start by smoking Fresno chiles for 15 minutes in a hot smoker over wood chips, preferably maple.
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Get Ribs with Peanut Barbeque Sauce Recipe from Food Network
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A light, satisfying dish, the smokiness of the fish, tangy punch from the Dijon vinaigrette, and brightness of apple give this salad a refreshing depth and range of flavor.
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Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.
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Cherry tomato skins can sometimes be tough, and you really don't notice that until they're not there anymore. Chef John's cherry tomato salad makes a perfect "amuse bouche" course.
cooking.nytimes.com
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek You could try it with actual leeks, or with spring onions or even scallions in a pinch It’s a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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These delicious, low-carb sloppy joes may just beat the original.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.