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cooking.nytimes.com
We think of tabbouleh as a bulgur salad with lots of parsley and mint But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
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An easy recipe for Burmese-style noodles with braised chicken thighs, coconut milk, and turmeric.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Flax seed meal gives an added boost to this yogurt and fruit smoothie.
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I love brightly flavored foods. This chicken is moist, succulent, tangy w/ citrus, and crunchy. The recipe's origin is Dominican but I added the ginger and whole...
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This easy meatloaf is made healthier by using lean ground beef, low-fat milk, and whole wheat bread crumbs. A no-fail recipe that is sure to please the whole family.
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Veggie dogs are wrapped in homemade dough for an updated classic.
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Get Cereal Milk Pudding Recipe from Food Network
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
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Rolling lasagna noodles around a filling of spinach and cheese makes a tasty pasta dish.
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Recipe for Stir-Fried Pork and Bok Choy with Star Anise and Ginger, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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These sandwiches are a simple, but impressive, combination of flavors and textures--apple, peanut butter, cinnamon--perfect for after-school snacking or a quick lunch. Great with a glass of cold milk!