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Made with honey and orange juice, this crunchy kale salad is surprisingly sweet.
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Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.
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This simple recipe for delicious, gluten-free teriyaki sauce that only calls for five ingredients is perfect with stir-fry.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, lemons, cumin, butter, honey
cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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Not a fan of soba noodles? This super-flavorful shrimp recipe also goes great with angel hair pasta or chow mein noodles.
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For an intimate Thanksgiving dinner try these roasted Rock Cornish game hens basted in a honey-poppy seed glaze.
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Get Red Cabbage Slaw Recipe from Food Network
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From chef Thomas Boemer, these Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce are easy but elegant enough to impress someone special. The fresh...
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.