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cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
cooking.nytimes.com
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that
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More than just fish sauce.
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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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This honey–poppy seed salad dressing recipe is a mixture of cider vinegar, honey, mustard, and poppy seeds.
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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Oatmeal cookies with several bonus ingredients such as wheat germ, coconut, pecans, coconut and dates.
cooking.nytimes.com
This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Chef John's recipe for fresh cherry tomato relish is delicious over grilled meat, chicken, or fish.
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Transform your pint of ice cream into ice cream bars using 3 simple ingredients in this DIY recipe with homemade chocolate hard shell.
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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.