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When you can have Nutella and cheesecake together at the same time, who needs a boyfriend?
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Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
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Get Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce Recipe from Food Network
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Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
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Get Jack's Meatball Sliders Recipe from Food Network
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Pork loin is an excellent cut to grill for a crowd The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe The pork loin has a richer flavor and meatier texture
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Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that's piled on top.
cooking.nytimes.com
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
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Get Pesto Pasta Recipe from Food Network