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An apple and pecan spread jazzes up the inside of these grilled ham and cheese sandwiches.
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Cucumbers and imitation crabmeat are lightly marinated in rice vinegar to make this cool and tasty salad.
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Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!
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This quick and easy homemade Worcestershire sauce is made with apple cider vinegar and various spices you have in your cupboard.
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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Passover cake made with matzo cake meal instead of flour.
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This rich, sweet-and-salty Japanese braised pork is as comforting as it is easy to make. The recipe will also adapt well to a slow cooker, just do the searing and sauce-making on the stove, then pour it all into a slow cooker, and go do something fun while dinner cooks!
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.
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This grilled corn recipe brushed with soy sauce and mirin is a Japanese take on a summer favorite.
Ingredients: soy sauce, mirin, corn husks
cooking.nytimes.com
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish It is also exceptional on its own, with rice You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.