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Cranberries need to be cooked for only a few minutes before they burst and form a sauce.
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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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Gochujang sauce, a traditional Korean condiment, is made with soy sauce, sesame seeds, garlic, and other flavors for a sweet and spicy addition to meals.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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Creamy buttermilk coleslaw that is easy and quick.
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...
cooking.nytimes.com
This recipe is by Joan Nathan and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.