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This recipe is by Mark Bittman and takes About 3 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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Get a touch of heat onto your holiday dinner table by using a Thai chile pepper in a cranberry chutney bursting with apple, orange, and cinnamon flavors.
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Get Ginger and Coconut Crusted Jumbo Shrimp Recipe from Food Network
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Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
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Food & Wine's Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.
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For a flavorful vegan or vegetarian dinner, try a bowl of this Asian-inspired noodle soup with bok choy, ginger, and fragrant spices.
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Get Black Bean and Ginger Dungeness Crab Recipe from Food Network
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Valerie Luu's cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.
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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.
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Get Tropical Fruit Salad with Ginger Syrup Recipe from Food Network
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Oxtail broth, a key ingredient to many Asian soups, is made quickly in the Instant Pot®, with all the key basic elements expected in a hearty broth.