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These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
cooking.nytimes.com
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants What is surprising, though, is how few people make the dish at home It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer
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Here's how to easily cure your own corned beef for St. Patrick's Day! It's made with beef brisket, pickling spices, and salt, and needs to cure for 5 days. The result is a corned beef that's more flavorful and unique than you can buy in the store.
cooking.nytimes.com
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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We had a similar offering at a local eatery and really liked it. While the initial introduction was pleasing, it seemed to be lacking something to really make...
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Cool yogurt and cucumbers combine in this tangy Greek tzatziki recipe.
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Vegan tzatziki sauce, made with silken tofu and cucumbers, is a fresh and bright sauce to add to any Greek-inspired meal.
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I love salmon skin sushi, but the thought of preparing it can sometimes be a turn off. So why not just throw everything in a bowl, sprinkle a handful of roasted...
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Cucumber Salad with grapes, toasted almonds and a little garlic—essentially a deconstructed white gazpacho! Perfectly balanced, cool and refreshing summer salad.
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Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.