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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. Alter the recipe to suit your preferences--it lends itself beautifully to improvisation.
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
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Dill pickle slices become crispy, golden appetizers when marinated in buttermilk, dressed with a corn meal/flour coating, then deep fried. Old Bay and Cajun seasonings add a kick to their crunch and a buttermilk-ranch dipping sauce.
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Beets simmered with garlic, onion and cumin seed.
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This is a smoothie that I drink for breakfast which is so tasty and also incorporates my greens and some other superfoods for the day... oh so yummy!!
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
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Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds.