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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
cooking.nytimes.com
The recipe takes a little planning You want to brine the pork chops for a day or two before you set out to cook This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog
cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal
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Paleo and gluten-free apple tart. So stunning on a Thanksgiving or Christmas holiday table. Easy food-processor pie crust.
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Korean grilled short ribs are one of the most popular dishes in Korean Restaurants. The slightly sweet grilled flavor of beef, garlic, onion, and soy sauce is...
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Get Stir-Fried Chinese Vegetables Recipe from Food Network
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Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing.
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This hearty Southeast Asian noodle soup is sweet, spicy and vibrant, with a tropical creaminess from coconut milk.
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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
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Buttermilk-marinated chicken pieces are coated in seasoned flour, fried to a crispy golden brown, and then finished in the oven.