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Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.
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This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
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This shortcut take on a Spanish tortilla recipe includes smoky pimenton, shrimp, and potato chips.
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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This quickly marinated minty salmon is very easy to make and gourmet-delicious. It's perfect when grilled over a hardwood fire, but can easily be cooked in a hot skillet.
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Get Orange-Glazed Shortribs with Kimchi Slaw Recipe from Food Network
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.