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Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
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Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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Dark chocolate truffles with a hint of Cabernet Sauvignon make a decadent dessert that complements a glass of wine quite nicely.
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The Chinese Buddhists are very strict vegetarians, but they savor each bite and are not opposed to a succulent delight like this dish. Beware of attachment to...
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Fragrant skewers of beef (or chicken, or pork) are are marinated with traditional Indonesian spices.
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This shallot-tarragon jam recipe is a sweet and savory spread perfect for roast chicken sandwiches or as an appetizer with cheese and crackers.