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cooking.nytimes.com
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe Toasting and then grinding the spices — peppercorns, coriander, mustard seeds and cardamom pods — used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.
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A dish that I used on the West Coast of Canada with Carribean influences. I use it with my crab cakes
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A spiced pumpkin roulade is filled with cream cheese frosting for a cake the whole family will love.
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Here's an old recipe for a delicious apple pie, originally baked in a brown paper grocery bag, with two different crusts. The top crust is like a crunchy sugar cookie. However, these days it's better to cook in parchment paper.
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These marvelous Christmas cookies combine chocolate with spicy gingerbread. "I was tired of basic gingerbread," says Matt Lewis. "And my connection to chocolate is really deep."
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It is the spices that make this dish. I started with the traditional recipe which uses lots of spiced butter and kept simplifying the dish. My wat recipe is every...
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Get Apple Martini with Sour Apple Hard Candy Recipe from Food Network
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The only barbecue sauce you'll need this summer.
www.simplyrecipes.com
Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro.
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Celebrate all the fresh fruits of summer with this colorful salad, served with a citrus dressing and toasted pecans.