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This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
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Get Twice-Cooked Eggplant with Cilantro-Sesame Pesto Recipe from Food Network
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Get Mole Poblano Recipe from Food Network
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This is an easy dressing to make that is great over fruit. Just put it in a jar, shake, and it's ready to go. A little goes a long way, and really enhances most fruits, especially oranges, grapes and apples.
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Get Teriyaki Beef Stick and Sticky Rice Recipe from Food Network
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Get Savory Curry Granola with Coconut Oil, Nuts and Seeds Recipe from Food Network
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This salad is wonderfully intense, not only from the aromatic crispy garlic and fresh coriander, but also because the roasted eggplants give it a distinctive...
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Broiling is my favorite way to cook salmon. The top gets a little charred while the inside cooks gently so you can't overcook it. Well, you can... but you won't if you read the simple instructions below.
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Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor. Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer.
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A delicate, braided cookie perfect with coffee or tea.
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For a quick snack with a kick, try this easy recipe for Szechuan-inspired edamame coated with a spicy soy sauce and served warm.
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Get Cold Peanut-Sesame Noodles Recipe from Food Network