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Food: What's Cooking
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The best Super Bowl food lives in the same realm as the best bar food. And that includes chicken tenders. If you tend to think of chicken strips as a guilty, kiddie-centric pleasure, give yourself permission to relax and enjoy them. They’re basically fried chicken sans bone.
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Got things to do but still want a hearty, homemade dinner? Crank up the oven and make the easiest soup there is — sheet pan soup. All you have to do is chop up some vegetables, roast for 45 minutes, dump everything into a blender with broth and coconut milk and — voilà — you have a creamy, deeply satisfying concoction.
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The runny-yolk eggs in this lentil skillet meal might shout breakfast at first glance — and it certainly makes a good one — but don’t pigeonhole it there because it’s an excellent option for any time of day.
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With white wine consumption in the U.S. topping red for the first time in 30 years, you may be experimenting with white wines. If so, give Albariño a try. You wouldn’t have had the option a few years ago.
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Surprisingly complex and full of flavor, this smart mole with just about a dozen ingredients comes together in only an hour. Adapted from Rick Martínez’s cookbook “Salsa Daddy,” it’s an entry-level mole — and a fine introduction to the famous Mexican salsa.
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Potato tots replace tortilla chips in these totchos topped with chunks of juicy chicken, crisp bacon, melted cheese and ranch dressing, which makes for a fun appetizer or main course. For extra ranch flavor, toss the tots with ranch seasoning powder.
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