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Chicken soup is pretty universal. This Korean version is a hearty, healthy, and delicious way to change up an old favorite.
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Garlic and kale are sauteed with quinoa and sesame oil for a quick and easy side dish. Serve alongside any main dish.
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a quick and easy version of an all-time favorite. Instant rice is cooked with scrambled eggs, soy sauce, ginger and green onions.
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Crescent roll pastries are filled with a delectable blend of chicken, cream cheese, sesame seeds and herbs. Ideal for a special lunch.
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Ground pork, cilantro, green onion, and snow peas are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.
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This beef stew is hearty, soothing, and packed with flavor. Adding caramelized kimchi as a condiment makes it even more delicious.
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Take your favorite frozen dumplings to the next level by simmering them in this ultra-satisfying wonton soup with snow peas, miso, and tofu.
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If you love shrimp, make them spicy with an easy sauce of Sriracha and lime juice.
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Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork and a handful of colorful julienned vegetables, like carrot, jicama, and beans.
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