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Pineapple mango chipotle salsa and a hint of cumin turn ordinary pork chops into a mouthwatering dish you'll want to make again and again.
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Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Lamb Chops With Mint Recipe from Food Network
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Get String Bean and Potato Salad Recipe from Food Network
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Grilled eggplant slices are rolled around goat cheese and roasted red peppers for a colorful summertime appetizer.
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Get Garlic and Herb Grilled Sweet Potato Fries Recipe from Food Network
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Smoky sausage and shrimp make pasta fantastic.
cooking.nytimes.com
People aren’t accustomed to eating raw butternut squash, but when it’s grated, it has a wonderful, crunchy quality, and it’s also very pretty Here, a jumble of grated squash is tossed with a dressing made out of fresh cranberries, honey, orange juice and fresh ginger It's a lively, fresh twist on the traditional mashed and heavily-buttered treatment.
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Get Turkey Cutlets With Plum Salad Recipe from Food Network
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Get Grape Rosemary Focaccia Recipe from Food Network
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Get Green Rice (Arroz Verde) Recipe from Food Network