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Get Yukon Gold and Green Chile Hash Recipe from Food Network
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This recipe is by Steven Raichlen and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, juice, cloves, pepper
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This baked risotto is half the work of a regular risotto, and double the taste.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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The Out of State pairs tequila with carrot purée, sweetened by agave syrup that has been infused with makrut lime leaf.
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Get Tzatziki: Cucumber Yogurt Recipe from Food Network
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This rémoulade recipe mixes the classic French ingredients with Asian soy sauce and Louisiana hot sauce.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Get Tuna Puttanesca Recipe from Food Network
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Long grain rice gets an Italian-inspired twist in this colorful side dish with red and green bell pepper.
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy vegetarian spaghetti carbonara recipe. You will need unsalted butter, eggs, garlic, and Parmigiano-Reggiano cheese for the sauce.