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Red beans and rice are good right away, but they're even better the next day.
Light seasoning helps fried rice shine.
Take the Halal cart home with you.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Perfectly even edge-to-edge cooking and foolproof results.
Maximum crust and maximum flavor.
Stir-fried rice noodles with shrimp, pork, and vegetables.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
The flavor of the Sicilian sun, all in one pan.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Pan pizza, Motor City–style.
The real deal Texas bowl of red.
Never overcook your salmon again.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
The best way to roast chicken for evenly cooked, juicy meat.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
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