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cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rye whiskey, lime juice
cooking.nytimes.com
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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Fresh summer fruit and lettuce salad made fast and easy.
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Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
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A generous splash of lime gives this simple soup a refreshing twist.