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Get Spanish Omelet with Romesco Sauce Recipe from Food Network
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During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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This creamy papaya soup is easy to prepare and serves as the perfect starter to a spring meal.
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Fish tacos are a favorite quick and easy weeknight meal. Choose cod, tilapia, or halibut, quickly pan-sear in a skillet, and serve with a simply cabbage slaw. 20 minutes start to finish!
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Get 3 Pepper Lobster Stir-fry Recipe from Food Network
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Seasoned beef brisket is slow-cooked, shredded, and coated in barbeque sauce in this easy recipe that will make tantalizing sandwiches.
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Brussels sprouts are cooked in a flavorful teriyaki sauce that will convert all people to loving Brussels sprouts.
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This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey
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These chicken breasts grill up sweet and hot. Then they 're basted with a combination of honey and hot pepper sauce, golden and glistening for the table.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.