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Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies It’s welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal
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Get Tortas Ahogadas Recipe from Food Network
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Get Granola Recipe from Food Network
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Don't settle for ordinary ham and cheese sandwiches when you can make something deliciously different. The horseradish mustard dressing perfectly compliments the ham.
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Banana, pineapple, and coconut milk are blended together creating a hearty pina colada smoothie for an on-the-go breakfast.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
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Get Quick Cucumber Salad Recipe from Food Network
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Get Green Tea Ice Cream Sandwiches Recipe from Food Network
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Ditch the expense of takeout and the work of homemade broccoli beef with this super-simple slow cooker recipe for the classic dish.
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Making your own Hawaiian-inspired poke at home is easy with fresh tuna, avocado, and a sprinkling of sesame seeds.
cooking.nytimes.com
Dangmyeon, or Korean glass noodles, made with sweet potato starch, have a wonderful chewy, slippery texture Combined with an abundance of stir-fried vegetables and beef, then tossed with soy sauce, sesame oil and abundant black pepper, Japchae teems with multiple savory flavors and contrasting textures Delicious warm, at room temperature or cold, it's an ideal dish for potlucks and project-focused dinner parties alike.