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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.
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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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This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
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This 50s favorite gets upgraded with melty mozzarella and crunchy panko bread crumbs.
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.