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It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
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This gorgeous salad is super healthy and sure to keep you feeling great all winter long.
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Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Eating clean during Thanksgiving is so easy with this green bean casserole that's tossed in quick roux and topped with pumpkin seed crumble.
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Vary the sauce with any tender herbs you have on hand.
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My family and friends love this tantalizing juicy burger with just enough sweet taste to leave your mouth craving for more!
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This bowl of split mung bean and basmati rice khitchari is a quick and easy meal to throw together using just water and a few spices.
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Get Roasted Chicken with Bourbon Pear Butter Glaze Recipe from Food Network
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings.