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Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
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Get Asian Pork Meatloaf with Red Wine-Mushroom Gravy Recipe from Food Network
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Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.
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This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fun House in Your Mouth Cupcake Recipe from Food Network