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Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
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Get Green Herb Pancakes with Ricotta and Red Chile Oil Recipe from Food Network
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Get Eggplant Parmigiana Recipe from Food Network
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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network
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Get Crispy Szechuan-Style Eggplant and Tofu Recipe from Food Network
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Get "Zhajiang" Bao (Spicy Shrimp and Ground Beef Buns) Recipe from Food Network
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Have an excess of blackberries? Make biscuit-topped blackberry cobbler! It's easier and faster than pie. Start it before dinner and it will be ready in time for dessert.
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.