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An all-purpose barbecue sauce that can be used for basting, glazing, or dipping.
cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
www.allrecipes.com
The cornflake crusting takes chicken from drab to fab! With less than 8 ingredients it's also fast to prepare and the air fryer cuts down on extra fat.
www.allrecipes.com
Make your own garlic bread with this quick and easy recipe that will be a welcome addition to your dinner table.
Ingredients: butter, garlic, basil, salt, french bread
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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This whole wheat pie crust recipe uses the secret ingredient of wheat gluten to produce a nice crispy crust perfect for any pie or quiche.
cooking.nytimes.com
If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco
Ingredients: butter, panettone, eggs, sugar, salt, milk
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The cutest lil' shortbread you'll ever see.
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Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
www.allrecipes.com
Drain, bake, and fry tofu to achieve a crispy and chewy texture in the meatiest possible vegan fried tofu that is quick and easy to prepare.