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Bulgogi - Korean Beef

This classic Asian dish is easily adapted for the home cook. You can use any cut of lean beef, just be sure to slice it very thin. If you choose a tougher cut, add about 1 tablespoon of diced kiwi fruit to the purée and it will help to tenderize...

Makes 4 servings
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Cajun-style Blackened Catfish

This Cajun-style fish is quick and easy to prepare with the added bonus of being healthier than its deep-fried counterparts. We love this served with oven-fried sweet potatoes and sautéed greens.

Serves 4
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Caramelized Fennel Tarts

These delicate custard tarts are delicious straight from the oven or wrapped in parchment paper and packed in a picnic lunch, paired with an oaked Chardonnay. Caramelizing the fennel bulbs results in soft licorice notes and the fennel seed-infused custard...

12 -18 tarts
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Caribbean Jerk Catfish with Black Bean Salad

Serves 4
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Cauliflower Pizza Crust

This pizza crust featured in our Fall, 2013 issue of GRAZE is not only delicious (the most important part), it is gluten-free, grain-free and a darn sneaky way to get some more veggies onto your menu.

makes one 10-12 inch
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Chicken Adobo

Adobo is to Filipino culture what pot roast and gravy is to Americans. Don’t be afraid of the vinegar in this dish. Once combined and cooked down with the chicken juices and coconut milk you’ll find yourself wishing you added more.

2-4
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Chicken Cordon Bleu

Don’t let the name scare you – this is an easy recipe with delicious results. Serve with green beans and roasted potatoes.

Serves 4
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Chicken Thighs with Orange-Ginger Glaze

The tender, dark meat of chicken thighs contains more iron than the white meat.

Serves 4
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Chorizo Tacos

Nell Benton from The National morphed classic grilled chorizo into complex, restaurant-fancy tacos using 3 toppings that are easy to make but offer complex, crave-worthy flavors. Make the toppings ahead, grill the sausage and let everyone layer their...

Serves 4
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Coconut Chicken Adobo

Every time we’ve made this dish it’s been a big hit! It goes great over jasmine rice or even some steamed broccoli. What really sets this dish apart is the addition of coconut milk which rounds out the flavors and balances the tangy acidity...

Serves 6
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