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Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.
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Twice-fried pork is covered with a sweet and sour sauce of vinegar, rice wine, sugar, and soy sauce in this authentic recipe from Sichuan.
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Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
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Get Pork Roast Stuffed with Ham and Cheese Recipe from Food Network
cooking.nytimes.com
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk No nam pla
www.simplyrecipes.com
This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.
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Edamame, corn, cherry tomatoes, and black beans combine to make a colorful salad with a light lime vinaigrette dressing.
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Get Chicken Cacciatore Recipe from Food Network
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Get Carrot Cake Recipe Recipe from Food Network
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Crispy potatoes make a delicious crust for this cheesy sausage and egg breakfast pie.
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Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.