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Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy
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Ditch the bottled balsamic—you'll want to drizzle this fruity, homemade version on everything.
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An easy and quick lamb recipe that’s full of flavor.
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cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.