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"Carbonnade à La Flamande" Short Ribs

(Bon Appétit, May, 2010)

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Amalfi Calamari Pasta

(Bon Appétit, January, 2011)

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Anchovy Fries With Smoked Paprika Aioli

(Sunset, September, 2011)

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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

(Fine Cooking, April/May, 2010)

These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two.
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Asian Beef With Basil

(Food & Wine, April, 2012)

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Asian Noodles With Roast Pork

(Food & Wine, April, 2012)

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Asian-Glazed Chicken Thighs

(Cooking Light, March, 2011)

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Asian-Inspired Chicken Soup

(EatingWell, March/April, 2010)

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Asparagus & Mushroom Risotto

(EatingWell, May/June, 2012)

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Asparagus and Goat Cheese Frittata

(All You, March, 2011)

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Ba Bay Pho Bo

(Washington Post, January, 2011)

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Bacon, Cheddar and Onion Quiche

(Food & Wine, December, 2011)

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Baja Light Fish Tacos

(Sunset, September, 2010)

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Baked Chicken Roulade

(Southern Living, March, 2012)

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Baked Chicken With Onions & Leeks

(EatingWell, March/April, 2010)

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.
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Balinese Grilled Chicken

(Food & Wine, June, 2011)

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Barbecued Salmon With Green Mango Salad

(Food & Wine, June, 2011)

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Beef Bulgogi

(Martha Stewart Living, June, 2012)

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Beef Daube With Shallots and Dried Porcini

(Sunset, March, 2011)

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Beef Rendang

(Food & Wine, April, 2012)

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Beef Rendang

(Fine Cooking, April/May, 2012)

Serve this aromatic Malaysian specialty with jasmine or basmati rice. You can also enjoy it with bread, using it as a filling for pita, naan, tortillas, or any other flatbread. Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water after adding the toasted coconut at the end.View a slideshow to learn more about the ingredients that make this rendang incredibly aromatic.  
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Beef Stir-Fry With Fresh and Pickled Ginger

(Food & Wine, December, 2010)

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Beef-Broccoli Stir-Fry

(Cooking Light, March, 2011)

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Beer-Braised Baby Back Ribs With Orange-Tamarind Sauce

(Food & Wine, June, 2011)

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Beer-Braised Brisket

(Cooking Light, October, 2011)

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