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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.
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Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
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Chicken drumettes in a homemade teriyaki sauce are a great party food to serve alongside steamed white rice.
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A pork roast is slow cooked with sweet potatoes, onion and garlic.
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Turmeric gives a bright yellow color to this easy pilaf flavored with curry spices, onion, and chicken stock. It's a delicious accompaniment to fish dishes.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.