Planning a last-minute dinner party? This grilled chicken recipe is the perfect dish to whip up for your guests.
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North River Lobster Company’s Lobster Roll
North River Lobster Company is the largest and only floating lobster shack on the Hudson River, offering fresh lobster accompanied by Manhattan’s scenic skyline. If you can’t make it to Pier 81 to dine with them, you can make your own North River Lobster Roll right at home or have it delivered so you can experience the fresh and flavorful taste of North River Lobster Company in the comfort of your own home.
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Indonesian Chicken
From Cooking Light Magazine. The recipe states to poke the chicken with a fork so it can really absorb the marinade, and if you like leftovers, double the recipe.-By Nancy's PantryThis recipe is courtesy of By Nancy's Pantry via Food.com.
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Japanese Cucumber Salad
Adapted from Wolfgang Puck, this has gotten rave reviews! — Sharon123This recipe is courtesy of Sharon123 via Food.com.
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Want to spice up your grilled chicken? Use Himalayan spices to do just that. For your next barbecue, add this grilled chicken dish to the menu — you won’t be sorry. 
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Summer is the perfect time to step out of your comfort zone and try new grilled recipes. At your next barbecue, make this grilled goat recipe from a Himalayan Restaurant in Niles, Illinois. Co-owners Vivek Kunwar and Kiran Benz offer the dish at both locations.
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Cauliflower Slaw
Lighten up your side dishes and watch as prune purée brings together all the elements of this cauliflower slaw without sacrificing taste. Recipe courtesy of the California Dried Plum Board.
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Follow these steps to make Salt Creek Grille Princeton's delicious Brandt Beef Top Sirloin Salad, just in time to celebrate national BBQ month!
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Just 15 minutes to marinate and you have a flavorful salmon dish made using heart-healthy corn oil, which research has shown helps lower cholesterol more than extra virgin olive oil.
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The components of this dish are stitched together with a sweet and spicy sauce made simply of water, sugar, and gochujang, the Korean fermented chile-soybean paste. Says Anita of the dark maroon condiment, "It’s one of the basics of Korean cooking. In the old days every Korean house had three pots in their backyard. One for the gochujang, one for the doenjang [fermented bean paste], and one for the soy sauce." Used widely in Korean cooking to marinate meats and flavor stews, gochujang can be purchased in Asian specialty stores including the national Korean chain, H Mart. 
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Cataplana Clams
A cataplana is a hammered copper, hinged pot of Portuguese origin that resembles a clam shell. It is used to steam shellfish and can be used on the stovetop or in the oven. Besides being fun to cook in and a bit unusual, it also looks great hanging on a kitchen wall. I bought my cataplana in Portugal in 1986 after eating numerous versions of cataplana clams. Click here to see Getting Schooled in the Art of Mediterranean Cooking.
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