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A roast chicken so classic you'll want to make any day of the week.
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Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions.
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If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
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Get Pacific Rim Geoduck Carpaccio Recipe from Food Network
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Get Rum Glazed Pork Tenderloin with Grilled Pineapple Relish Recipe from Food Network
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Get Lamb Kabobs Recipe from Food Network
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Baked corn dogs, a new and improved take on a state-fair snack, put fast, fun food at your fingertips. Be sure to buy ice-pop sticks if you don't have them on hand.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...