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Get Creamy Corn and Pepper Relish Recipe from Food Network
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Get West Indies Pepper-pot Soup Recipe from Food Network
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Get Helen's Black Pepper Walnut Biscotti Recipe from Food Network
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Get Black Pepper and Sage Biscuits Recipe from Food Network
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These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
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Airy gougères (cheese puffs) loaded with manchego and Parmesan cheese are an impressive, elegant appetizer.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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Okay, you’ve been bad over the holidays. But in case you want a quick, easy, tasty dish to enjoy in front of the fireplace perhaps, here’s one I love. And like...
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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These chicken breasts grill up sweet and hot. Then they 're basted with a combination of honey and hot pepper sauce, golden and glistening for the table.
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Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!
Ingredients: heavy cream, salt, pepper, butter, eggs, sugar, corn