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Laden with pine nuts, currants, and beer!
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are cooked whole in canola and sesame oils, then splashed with soy sauce and served with toasted sesame seeds.
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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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Toasted bread is topped with lardo, tomatoes, and garlic in this easy Italian appetizer called bruschette al lardo di Colonnata.
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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This anise-flavored Lebanese cake is a beautiful golden color thanks to turmeric powder; try it the next time you want a unique dessert.
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These special apple muffins are perfectly moist and have an added crunch thanks to a sprinkling of walnuts in the batter.