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Get Classic Lo Mein (Noodles) Recipe from Food Network
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A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.
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This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and vivid casseroles you’ll ever see It starts with a highly spiced tomato sauce flavored with mint, green chiles and ginger The sauce is then poured over a layer of sliced cooked fingerling potatoes and baked
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A traditional pumpkin pie filling in an extra-flavorful crust.
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Get Beef with Broccoli Teriyaki and Ramen Noodles Recipe from Food Network
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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
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Get Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree Recipe from Food Network
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Get Pumpkin Roll Recipe from Food Network
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Get Grilled Korean-Style BBQ Glazed Pork Chops with Red Onions and Baby Bok Choy Recipe from Food Network
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Zucchini noodles replace traditional rice noodles in this zoodle-inspired version of pho with plenty of vegetables, garlic, and ginger.
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This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.