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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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Get Hazelnut Chicken Recipe from Food Network
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An incredibly smooth, creamy chocolate pudding.
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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Get Honey Soy Grilled Salmon with Edamame Recipe from Food Network
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"I usually make these sandwiches on days when there isn't enough time to sit down for a proper breakfast," says Sera Pelle, who wraps them in parchment paper for her kids to eat on the go.
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Get Prickly Pear Sangria Recipe from Food Network
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If you love ordering this for takeout, now you can enjoy it at home with zero guilt.
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This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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Weve deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.