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cooking.nytimes.com
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants What is surprising, though, is how few people make the dish at home It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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Get Chicken, Pepper and Corn Stir-Fry Recipe from Food Network
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get Grilled Chicken and Chorizo with Spanish-Style Marinade Recipe from Food Network
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Get Pacific Rim Geoduck Carpaccio Recipe from Food Network
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A Cambodian recipe for skewered beef
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Get Sesame Ginger Chicken Recipe from Food Network