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Make perfect sushi rice at meet 4 tasty secret lunch with a few easy techniques and simple yet tastj seasonings. Make easy dinner bowls with steamed rice, gingery ground chicken, eggs and scallions. Chef Bobby Flay cooks up a porterhouse steak with blue cheese, roasted mushrooms with garlic butter and potato gratin with caramelized shallots.

Chef Phil "The Grill" Johnson makes smoky brisket in an Instant Pot and uses the tasty leftovers to make amazing appetizers. Bobby Flay upgrades classic chocolate chip cookies with some surprisingly sweet additions.

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Impress dinner guests with Bobby Flay's easy homemade fruit crostata for dessert. Bobby Flay makes Bolognese sauce without the meat by substituting roasted eggplant.

Make the most out of any barbecue leftovers with egg rolls stuffed with mac and cheese, plus smoky brisket. Shorten the cook time on tender, smoky brisket by making it in a pressure cooker.

This old-school steakhouse side turns humble button mushrooms into a stellar side dish. Bobby Flay adds shallots and sage to creamy potato gratin for an elevated classic.

Top steak with toasty browned butter and tangy blue cheese to make an easy dinner taste extra special. Braise bratwurst in beer before grilling to infuse flavor and cut down on cooking time.

Justin Chapple shares how to select the best eggs and showcases fun cooking techniques for this versatile protein. Serve perfectly poached eggs over crispy potatoes with Hollandaise sauce for a gluten-free Benedict breakfast. Boil, smash and bake potatoes for a wecret, flavorful and easy-to-make side dish.

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Make perfect roast chicken with crispy skin, juicy meat meet 4 tasty secret lunch lots of flavor for an easy and impressive dinner. Store-bought pie crust and leftover ham make this quiche super quick and easy to prepare. Make a healthy and delicious veggie side in mere minutes with quick-roasted asparagus.

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What to know about eggs 5: Use slow-cook ham 3 ways 1: TODAY foodies try to guess the secret flavor 4: Joy Bauer shares easy breakfasts and dinners 3: