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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.
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A twist on the classic Pommes Anna recipe layers Yukon gold potatoes, Gruyere cheese, and sauteed onions for a rich au gratin side dish.
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Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
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Get Spicy Green Tomato-Avocado Salad Recipe from Food Network
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Chicken wings heat up with plenty of chipotle chili powder and are finished with a maple syrup glaze.
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It's quick and easy to make and you don't need any special...
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Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
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Recipe for Red, White, and Green Salad, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Hear ye, hear ye! Here's something to bring back memories of the county fair. Use 10 wooden skewers for the franks, and dip away!