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This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells.
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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A bright and colorful caprese salad with red and yellow tomatoes and green basil leaves is fresh-tasting and easy to make.
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Ham and eggs get dressed up with jalapeno pepper, Cheddar cheese, and apple-smoked ham in this hearty breakfast scramble.
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Orecchiette pasta is simmered with Italian sausage and arugula to prepare this quick-and-easy, one-pot meal.
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This easy recipe for guacamole con nopales (guacamole with cactus) comes straight from Mexico where guacamole comes in many yummy variations.
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Orange-flavored fish oil makes a surprising appearance in this quick and easy smoothie.
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In this breakfast taco recipe, chorizo adds zip to a hearty potato-and-onion filling that's irresistible stuffed into a warm corn tortilla.
cooking.nytimes.com
Steamed crabs are great But this recipe takes them a step further, into the luxurious, spicy territory of Malaysia, where the cooked crabs are sautéed fiercely with an enormous amount of chopped ginger and chiles, garlic and curry powder before you serve them under a spray of sliced scallions Eat with your hands
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This char-centric recipe uses a heavy skillet to give the corn and okra a superb edge.
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A whole chicken cut into pieces and simmered with a soy-vinegar sauce until infused with flavor.
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Chicken and cheese are mixed with rigatoni pasta and broccoli rabe.