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This salad recipe with seared flank steak, bok choy, and rice noodles tossed with a Thai-inspired vinaigrette makes a healthy lunch or light dinner.
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Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel.
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Fresh leeks and broccoli two overlooked vegetables come together in a gorgeous, warming soup.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
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Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
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