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Get Fresh Salmon Tartare Recipe from Food Network
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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Tangy Roquefort blue cheese, fruity sliced pear, creamy avocado, and crunchy candied pecans are all pulled together with a mustard vinaigrette.
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.
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These pickles use apple cider vinegar, celery seed, turmeric, and mustard seed and need 2 weeks in the jar.
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Ever had branzino? Either way, you'll love it grilled! Buy the whole fish, grill it, and serve it topped with a rosemary vinaigrette. (Best substitutes are walleye, Pacific rock cod, or a large Atlantic black sea bass.)
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Get Breakfast Sausage Casserole Recipe from Food Network
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Cauliflower is the miracle vegetable.
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This light and refreshing cold pasta salad is loaded with Mediterranean flavors like olives, tomatoes, and Asiago cheese.
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This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
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Veggie rotini pasta, cucumber, olives, and onion in a creamy dressing with dill and garlic salt makes this a delicious version of a classic springtime dish.