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A versatile cabbage slaw with mayonnaise, lime zest, and cilantro makes a great side dish for all kinds of foods, from Asian to Mexican-inspired dishes.
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This recipe for quick and easy Spanish rice mixes cooked rice with diced tomatoes, chili powder, and beef bouillon to accompany Mexican-inspired meals.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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Butter seasoned with lime juice, chili powder, and optional lime zest is the perfect accent for mellow, baked delicata squash.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Get "Kimchee" Salad Recipe from Food Network
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This sauce is crack.
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This recipe is by Amanda Hesser and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts are baked on a bed of fresh carrots, bell peppers, and celery in this light yet satisfying meal.
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This is inspired by a recipe in “Seductions of Rice,” by Naomi Duguid and Jeffrey Alford The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable I find any amount of fish sauce makes a dish hard to resist