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Get Pork Chops with Charred Corn and Arugula Recipe from Food Network
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If you love buffalo chicken, you'll freak out over these buffalo chicken taquitos. Feel free to swap flour tortillas for corn tortillas.
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Enjoy our caramel pudding layered with Sea Salt Caramel Sauce in this Italian-inspired budino.
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This recipe for baked tortilla chips brushes corn or flour tortillas lightly with oil and bakes them until golden brown and crispy.
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Okra is filled with mango powder, cumin, ginger, and turmeric and deep-fried in this Indian-inspired stuffed okra recipe; serve with fish, poultry, or meat.
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This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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Stock up on Hatch chiles from New Mexico to make this easy dish with rotisserie chicken, corn, and Mexican crema.
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This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
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Get Corn and Pasta Salad with Homemade Ranch Dressing Recipe from Food Network