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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
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Farro Salad with corn, green beans, and tomatoes! Great side dish or light weekday lunch. Top with chicken or poached egg for a full meal.
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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The perfect dessert to celebrate fall, these cupcakes are a delicious combination of rich, moist chocolate cake and creamy pumpkin filling.
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Get Slow-Braised Meatballs with Cranberry Sauce Recipe from Food Network
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This wonderful chicken and rice soup features curry, coconut, and pineapple.
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Get Rainbow Cloud Confetti Cake Recipe from Food Network