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This simple, delicious recipe for a spicy beef stir-fry comes from Leela Punyaratabandhu, a cookbook author who adapted it from Soei, a family-run restaurant in Bangkok Using thinly sliced beef tenderloin means the dish is ready in just minutes, and you can adjust the heat to taste by reducing or increasing the number of fresh bird's-eye chiles Made with fresh holy-basil leaves, the classic Thai dish is known as phat ka-phrao
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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.
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This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The tangy flavor of rhubarb combines well with apples in a fruity crisp baked with a crumbly topping of brown sugar, butter, and quick oats.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
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Enjoy this oatmeal apple crisp recipe with ingredients and easy step-by-step directions from Chowhound.
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Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
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