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Rich and full of flavor--pork belly is slowly simmered in a sweet and savory mixture of soy sauce and brown sugar. Serve it over a bowl of steamy rice for a meal worth waiting for.
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Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
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A pumpkin pie with the added indulgence of toffee bits under the filling.
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Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
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Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Get Peruvian Pomegranate Pineapple Party Punch (P to the 5th PUNCH) Recipe from Food Network
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Get Grilled Stone Fruits with Balsamic and Black Pepper Syrup Recipe from Food Network
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Give your cocktail a backbone with these homemade bitters.
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Get Grilled Hamachi Collar with Ponzu Dipping Sauce Recipe from Food Network
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.