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This buttery snack mix is perfectly seasoned with a variety of cereals, pretzels, bagel chips, and peanuts that was so popular the school soccer team has been named 'soccer snack mix'.
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This is the traditional way poke (po-kay) was made in Hawaii many years ago way before the likes of Sam Choy who began to revolutionize ways of expanding the...
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Kimchi is a pickling technique, which allows you to use any vegetable, though fermented cabbage is the most popular choice.
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Cooked rice fried with egg, bacon, peas, carrots and frozen mixed vegetables.
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Chef John uses honey to sweeten his version of this all-purpose barbecue sauce which he highly recommends drizzling over pulled pork.
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Green bell peppers stuffed with ground beef, onion and rice, and then baked and topped with spaghetti sauce.
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!
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Place these delicious Spicy Harissa Chicken Kebabs over vegetables and cook them in a Reynolds Wrap® Foil packet for amazing flavors!
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Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.
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This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
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This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen. I was...