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This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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Homemade pumpkin spice bagels have plenty of flavor from pumpkin puree, cinnamon, nutmeg, allspice, and cloves in the dough for a fall treat.
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This is a simple tri-tip rub recipe straight from a barbeque in Santa Maria.
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The classic crab seasoning is surprisingly great with pumpkin seeds.
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Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter.
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Citrus-stuffed poultry always seems to turn out moist, and this roasted chicken also gets doused with lemon juice for extra flavor.