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Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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An easy recipe for spicy red radishes pickled in red wine vinegar, sugar, mustard, coriander seeds, and peppercorns.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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You will have to slice oodles of cucumbers for this great recipe, but when your finished and you take your first bite, you 'll want to slice up another bushel. Perfect to spoon over your favorite salad or top a grilled burger, or just to nibble for the heck of it.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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A little green curry and fish sauce gives hot wings Thai flavor.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.