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A tangy, spicy way to serve potatoes.
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Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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This cabbage stir fry is seasoned with fresh green chile peppers, dried red chile peppers, curry leaves, and mustard seed.
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Get Spicy Green Tomato-Avocado Salad Recipe from Food Network
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Served up on a homemade pretzel roll!
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This Braised Endive with Bacon and Mustard Sauce is tender, tangy, and just faintly bittersweet. A great side dish for roasted chicken or meat, or served with...
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A recipe for spicy tomato salt.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
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Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment