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cooking.nytimes.com
Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won’t get the same punch
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
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Get Tomasita's Green Chile Recipe from Food Network
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Get Chai Chocolate Truffles Recipe from Food Network
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
cooking.nytimes.com
If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
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This citrus-scented bread may create fond memories for your family.
cooking.nytimes.com
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads