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Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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Get Four-Bean Relish Recipe from Food Network
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Ingredients: sparkling wine, framboise
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Get Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
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The quality of your ingredients counts for a lot here Don’t bother making ketchup until you can get luscious, ripe tomatoes Grape tomatoes work, but feel free to use plum tomatoes instead
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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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This recipe is by Florence Fabricant and takes 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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