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This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Cucumbers and onion are cooked in a sweet and sour pickling mixture in the microwave and stashed in the refrigerator for an easy version of bread-and-butter pickles.
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Get Marinated Olives Recipe from Food Network
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Give a tender pork loin roast a spicy massage with caraway seeds, black pepper, salt and ground sage before roasting it to juicy perfection.
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Another white soda bread, this one features buttermilk and raisins, and a quick shake of caraway seeds on top.
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Cubed potatoes are cooked with cumin, coriander, and green mango powder in this tasty Indian dish.
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.
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This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom