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These Green Chili Turkey Burgers are based on a fabulous recipe from Mark Sisson's Primal Blueprint Cookbook. His recipe is actually called Fried Eggs Over Green...
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Steamed crabs are great But this recipe takes them a step further, into the luxurious, spicy territory of Malaysia, where the cooked crabs are sautéed fiercely with an enormous amount of chopped ginger and chiles, garlic and curry powder before you serve them under a spray of sliced scallions Eat with your hands
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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Delicious and simple, a perfect go-to dish with tomatoes and guanciale.
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An easy tomatillo sauce recipe adapted from Rick Bayless. You will need fresh tomatillos, onion, garlic, cilantro, serrano chiles, and chicken broth.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.