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Spicy corn chowder simmered in the slow cooker is perfect for a cold winter's day served with a chunk of sourdough bread.
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Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds in this fresh Buddha bowl.
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Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies It’s welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal
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Grilled chicken thighs top this main dish salad that showcases the spicy and sweet flavors of Thai food. Toss with fresh herbs, vegetables, and crunchy peanuts for a simple and light-tasting meal.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Get Beef with Scallions, Tomato, and Ginger Recipe from Food Network
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Get General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice Recipe from Food Network
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.