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 | | Chef D's baby back ribs get a flavor infusion from a spiced wet rub and barbecue glaze | | Grill up tender, saucy baby back ribs for your next backyard barbecue. | | |
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 | | These garlicky peel-and-eat shrimp are finger-lickin' good | | Toss grilled shell-on shrimp in buttery white wine sauce for a flavorful and fun appetizer. | | |
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 | | Make Southern smoked collard greens vegetarian without sacrificing flavor | | Keep all the flavor butch ditch the meat with these easy and delicious slow-cooked collard greens. | | |
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 | | Add chopped celery, onions and scallions to potato salad for crunch | | Make potato salad more exciting with fresh veggies, sweet relish and hard boiled eggs. | | |
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 | | Get paid $1,000 to taste bacon all day long for this burger chain | | Bring home the bacon. Quite literally. | | |
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 | | Subway is rolling out Beyond Meatball sub with plant-based meatballs | | The sandwich will feature marinara sauce and provolone cheese on meatballs made by Beyond Meat. | | |
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| Related | 8 easy-as-pie cobbler recipes to celebrate the best summer fruits
Read More | BBQ recipes: Tiffany Haddish’s uncle makes glazed baby back ribs
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