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"I love this hot or cold, by itself, or as part of a larger meal," says Sera Pelle of this cauliflower dish that's a vibrant yellow from turmeric and fragrant with cumin, cilantro, and mint.
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
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The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.
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Fresh lemon zest and lemon juice flavor this giant grilled steak.
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Get Baked Meyer Lemon Fries Recipe from Food Network
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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This lean venison bologna works great in sandwiches, or simply served sliced as an hors d'oeuvre.