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This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Salmon is delightful with Dijon mustard, garlic, onion, and a bit of tarragon. I created this dish for the low-carb diet I was on. Enjoy!!
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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A sweet and spicy snack made with cayenne pepper, maple syrup, olive oil, and sliced sweet potatoes.
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Get Essence, Rustic Rub, and Southwest Seasoning Recipe from Food Network
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Bring out the best flavor of fresh vegetables by basting them with herb-infused chicken broth during grilling.
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A healthy barbecued portobello mushroom recipe with black bean and corn succotash.
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The classic comfort food gets a Southern twist.
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Get Kid Friendly Fruit Cake Recipe from Food Network
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
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Get Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples Recipe from Food Network
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A delicate veal sausage packed with flavor—it beats store-bought every time.