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cooking.nytimes.com
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
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These BBQ Pork Shoulder Sandwiches with Mustard Slaw, from chef Thomas Boemer, are just what you should make for your next cookout. The meat is cooked low and...
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I needed an inexpensive dish for a potluck to feed about 15 people, but I was tired of my usuals: Chili, carne guisada, pasta Bolognese, meatloaf, etc. While...
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This pork loin roast recipe is stuffed with bread, fennel, apple, and prosciutto.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pork and Potato Empanadas with Charred Tomatillo Sauce Recipe from Food Network
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Get Lemon Garlic Pork Chops with Parmesan Tater Tots Recipe from Food Network
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For this delicious and easy meal, ground pork is cooked with curry and Thai seasoning and served in crunchy lettuce leaves.
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Get Asian Pork Meatloaf with Red Wine-Mushroom Gravy Recipe from Food Network
cooking.nytimes.com
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California She has a varied roster of preparations, all of which will work with any good quality brown rice In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top
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Get Pearl Couscous with Chicken and Peas Recipe from Food Network