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Using the juice and meat from fresh young coconuts, you can make a terrific and refreshing cold beverage.
Ingredients: coconuts, water, sugar
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.
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This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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Made with fat free cream cheese, reduced fat cheddar, green chiles, and hominy, this casserole is creamy and tangy and won't leave you feeling guilty for wanting seconds!
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Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
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This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.
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For some reason, poaching eggs scares some people. Probably because when theyve tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right.
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Crunchy cucumbers are tossed in a tangy and simple dressing for a light side dish to any meal.
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Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.