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This exotic pork and rice dish is well worth the effort to track down the specialty ingredients. Achiote seeds from the annatto tree blend with the earthy flavors of onion, garlic, olives and tomatoes. A handful of cilantro makes a refreshing finish.
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Get Vegetable Quinoa Recipe from Food Network
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Get Eggplant Parmesan Hero Recipe from Food Network
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This layered salad made with corn, red bell pepper, hummus, carrots, and Cheddar cheese is a vegetarian, healthier version of 7-layer dip.
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Get Tempeh Chile Recipe from Food Network
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Get Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas Recipe from Food Network
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cooking.nytimes.com
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean (Don’t be alarmed by the amount of sugar; it’s mostly drained off.) It’s a method I learned from the pastry chef Jacquy Pfeiffer Once poached, the rhubarb has many uses, both sweet and savory
Ingredients: sugar, vanilla bean, rhubarb