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Get Yellowtail Ceviche Recipe from Food Network
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This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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Get Corn with Aleppo Pepper and Lime Zest Recipe from Food Network
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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A vegan miso ramen with roasted vegetables recipe.