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This marmalade-sweetened dressing is quintessential Bobby Flay, with bold flavors that taste best with grain salads or grilled meat.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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The roasting pan doubles as a pasta mixing pot.
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Like home fries with smoky paprika.
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This will definitely be the breakfast special in your house from now on.
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Get T-Bone Steak with Charred Tomato-Horseradish Butter Recipe from Food Network
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In this bbq baby back rib recipe, the ribs are slow smoked with a brown sugar and spice rub, then served with a bourbon-bacon bbq sauce.
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Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
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Get Moroccan Meatballs Recipe from Food Network
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I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!