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You'll be surprised just how quick it is to make these sensational BBQ chicken nachos grilled with charcoal and wood chips for a unique, smoky flavor.
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This recipe is very very tasty, add to any kind of pasta or on pizza dough for a great meal!
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kale Slaw Recipe from Food Network
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Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable They play beautifully together
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Ratatouille is a famous French vegetarian one-pot dish with eggplant, zucchini, tomatoes, onion, lots of olive oil, and herbes de Provence.
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We want all Greek, all the time.
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This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.
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Get Barbecue Shrimp Recipe from Food Network