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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The prettiest poke cake ever.
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Store bought paneer cheese is served with a quick, spiced spinach sauce in this easy vegetarian Indian dish.
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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
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Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.
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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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