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Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.
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Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
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These are made in muffin tins and are fun to whip up and to eat. A cumin and lemon-spiced egg mixture is stirred into spinach, ricotta, parmesan and cheddar cheese. Then this delicious batter is poured into the waiting pan and baked.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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With its impressive high-gloss appearance and savory taste, Chef John's Chinese barbeque pork is easy to make at home--even without a fancy ceramic grill.
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These are a sweet twist on the usual roasted salty pumpkin seeds, using brown sugar, white sugar, cinnamon and margarine.
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I created this when I realized that I had all of the ingredients in my refrigerator and cabinets and it's the best panini I have ever made. I love using smoked...
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This recipe is by Daniel Patterson and takes About 10 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.