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Get Steamed Black Bass with Kombu Noodles and Mushroom Dashi Recipe from Food Network
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Get Moroccan Harissa Roast Cauliflower Recipe from Food Network
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Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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This recipe makes a homemade amaretto your guests will think you had shipped from Italy. It also makes a great food gift.
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These crackers with a nutty, earthy flavor are light, but still sturdy enough for dips and spreads. Experiment with other seasoning combos.
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As fall approaches, my attention is shifting to our fruit trees. A few years back we planted a peach and two apple trees along the perimeter of our packed yard;...
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This gluten free Herb Cracker is egg free as well!
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This is a Cambodian recipe that I've learned from a Cambodian-American friend of mine. I'll even eat it for breakfast! It's delicious served warm, can be dressed up with other fruit and is also a refreshing cold dessert.
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.