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Narrow Results You've Selected: Main Course Asian Marinate Saveur Remove all Difficulty Easy (3) Medium (2) Main Ingredient Beef (1) Chicken (1) Fruit (1) Lamb (1) Pork (1) Show all... Rice (1) Shellfish (1) Season Spring (4) Fall (2) Summer (2) Occasion Backyard BBQ (1) Cocktail Party (1) Topic Recipe (5) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Course:Main Course,Cuisine:Asian,Technique:Marinate,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 04/02/2007 Ketumbar Chicken (Braised Chicken with Coriander) The secret to this dish is to toast and grind whole coriander seeds. Issue #101 04/17/2007 Pork Curry with Green Mango This recipe offers a delicious combination of tart green mango and warm spices. Issue #66 01/02/2001 Korean Barbecue If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type. Issue #45 01/23/2007 Seppi's BBQ Shrimp with Lemongrass Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp. Issue #2 06/18/2010 3 Racks of Lamb Breast Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce. Does Not Apply

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