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I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
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Add some heat to your mashed potatoes with this chipotle and garlic recipe by chef Aarón Sánchez.
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This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.
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To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!
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This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine It is a marvelously flavorful dish, rich with garlic and salty pancetta It is one to keep.
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Pork, green onions, and green chiles are tossed in hot caramelized sugar until golden brown. The sugar melts into a sweet and savory sauce.
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A vegetarian version of the Korean one-bowl meal of rice and vegetables topped with an egg is ready in less than an hour.
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Get Hummus For Real Recipe from Food Network
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A simple lemon glaze goes a long way.
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This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
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Get Fried Chicken in a Basket Recipe from Food Network
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Get Root Beer Baked Beans Recipe from Food Network