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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
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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Indian tacos of homemade fry bread topped with chili, cheese, lettuce, and tomato are a favourite at Aboriginal Pow Wows all summer long.
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An easy almond biscuit shortcake recipe with roasted fresh figs and whipped cream.
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