Not long ago I started craving jerk chicken. It’s not something I had had recently, so it sounded like a great meal to put on my to-make list. I had never made jerk chicken myself, so I decided to do ...
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James Beard Award-winning chef Marcus Samuelsson stops by Studio 1A to share a delicious recipe from TODAY’s new cookbook called “TODAY Loves Food,” which will be available on April 29. Get the recipe ...
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