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Fresh cilantro and hot sauce add zing to this twist on classic coleslaw.
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This unusual cornbread muffin has tons of texture from cornmeal and couscous, along with fruity mango bits and mashed ripe banana.
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These delicately spiced muffins are lightly sweetened with honey.
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This is a well received tossed broccoli salad with a Korean twist.
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Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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You and your family won't miss the dairy or eggs in these vegan banana muffins made with coconut milk and plenty of bananas.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix.
cooking.nytimes.com
This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I love wings so this one appealed to me. It is very yummy!
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This whole wheat banana bread is sweetened with honey and rich with peanut butter.