An unusual combination of avocado, red onion and cactus pear cools the spicy twang of chile-infused prawns. A great Saturday night kind of dinner.
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4.8

Full Moon BBQ’s famous vinaigrette marinated slaw is the perfect side choice for any meal or occasion. What makes our slaw recipe unique is that we choose to skip the carrots and add pimento peppers instead. This gives the dish a special kick that will have everyone asking you what the secret it! It’s a crowd pleaser, named as one of the “100 Dishes to Eat in Alabama Before You Die.” We hope you enjoy this classic recipe from our family kitchen to yours.
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4.2

Grilled Lamb
An easy, kid-friendly steak dish with lamb from Caroline Fitzgibbons of The Dinner Dilemma.
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4.2

Marinated Olives with Fennel
Shaved fennel adds a crunchy, refreshing bite to the olives, while the lemon zest and chile pepper liven things up. Fennel greens make the dish colorful and festive. It only takes minutes to put this together, and you can refrigerate this for up to one week; bring to room temperature before serving.
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4

Beet Salad
Who says that the holiday have to be unhealthy? This simple marinated beet salad has all of the charm of the season without the scary calorie count. This is a perfect recipe to kick off a holiday meal or to pass around a party. 
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4

Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food.  Experiment!  Enjoy!!
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4

Marinated Feta with Pan-Roasted Shishito Peppers and Olives
Shishito peppers are small Japanese sweet peppers; they're skinny and slightly twisted. They're picked young, while still green and only about three inches long. When growing my own I've never had a spicy one in the bunch, but when I've purchased them, about one in 10 peppers turns out to be hot. Also, I find that the smaller the peppers are, the less of a chance they'll be spicy. Of course, the most wonderful thing about these little peppers is their flavor — slightly smoky and sweet with a hint of bitterness. They are delightful simply pan-sautéed with a little olive oil, served as a nibble or a side vegetable. But here, I serve them with feta, olives, and fresh thyme for a delectable hors d'oeuvre. If you can't find shishito peppers at your farmers' market, look for them in Asian specialty stores — especially Korean markets, where you'll find them labeled as "twist peppers."
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4

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.                                               This particulat recipe is taken from the ‘Daniel At Home’ section of  Chef Boulud’s latest cookbook, Daniel: My French Cuisine, which is comprised of four ‘menus’ of traditional, regional dishes Daniel loves to cook at home.
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4

SOY-MARINATED GRILLED RIB EYE
Next to kimchi, and possibly bibimbap, bulgogi is the best-known Korean food product to grace American shores. Thinly sliced beef, usually sirloin, rib eye or brisket, is marinated in a mixture of soy sauce, mirin and sesame oil before landing on a smoking-hot grill or grill pan—or a tableside grill, if you want your house to smell like the magic of Koreatown. Although kalbi is more coveted, and thus expensive, bulgogi is really the workhorse of Korean barbecue. It’s what Roy Choi placed in a taco to start a culinary revolution. Any good Korean grocery store will sell pre-sliced beef for this recipe. This is the best bet, but you can do it yourself: freeze the meat for about 20 minutes so it’s stiff enough to shave with a sharp knife. Or you can ask your butcher to slice it for you.Recipe excerpted from Koreatown: A Cookbook by Deuki Hong and Matt RodbardFor more with Deuki Hong and Matt Rodbard, be sure to check out the Koreatown event at the 2016 Food Network & Cooking Channel New York City Wine & Food Festival 
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3.333335

Dates
Slices of butternut squash are cooked in heavy cream and vanilla until nearly fork-tender and baked together with alternating layers of walnuts and mescal-soaked dates for a unique and unforgettable side dish. Click here to see A Mexican-Inspired Holiday Dinner.
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3.2

Try these beer-marinated bison strip steaks.
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3.125

Tabbouleh salad is a beloved whole-grain dish. As with traditional versions, this recipe uses fragrant mint and parsley to flavor the salad, which proves a great match for grilled salmon topped with fresh tomatoes and cucumbers.
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2.666665