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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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These Oysters with General Tso's Cabbage and Furikake bring sparks of sweet, sour, spicy, and umami to fresh, briny bivalves atop crunchy fried cabbage, with...
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Try this Korean-style salad dressing over spinach.
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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The addition of ginger makes this recipe a unique twist on traditional South African malva pudding, served with a hot caramel sauce on top.
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.