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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...
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Simply fill your slow cooker with Korean-style seasonings over beef tenderloin to make tender, flavor-packed bulgogi, or Korean roast beef.
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
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You must have a pizzelle iron to make these wafer thin cookies. My pizzelle iron is the single cookie iron that you break into 4 triangles.
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A classic Scandinavian hot spiced wine punch served with raisins and almonds. This will surely take the bite off those cold winter nights. Flaming the brandy is optional.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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The Middle Eastern equivalent of salt and pepper.
Ingredients: za atar, sesame seeds, sumac