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by Ree Drummond / The Pioneer Woman, via Flickr--- holy cow this was SOOOOOOO awesome and incredibly easy----can't wait to make it again!

Red-Miso-Glazed Carrots | Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.

Honey-Glazed Baby Back Ribs with Whiskey Marinade Recipe from Food & Wine. At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill.

Grilled Miso Shrimp | When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.

Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too.

Soy-Glazed Chicken Yakitori. The sauce is awesome! I cut the soy sauce in half and it made more than enough sauce. You can make them on the stove or grill.

How to Cook Tenderloin

Chef Way: Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). Healthier Way: Coat lean but tasty flank steak with bottled horseradish and wasabi—no cream. Skip the salsify

Honey Porter Glazed Chicken Skewers (grill or oven method listed) via @TheBeeroness

Bacon, Cheddar, and Onion Quiche // More Delicious Baked Breakfasts: fandw.me/jfO #foodandwine

Chile-honey-glazed salmon with two sauces