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In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes
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Get Eggs Florentine Recipe from Food Network
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Get Strawberry Shortcake Cake Recipe from Food Network
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A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.
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Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.
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Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.
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First Place Winner at the 2008 Iowa State Fair!
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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Get Triple Chocolate Ice Cream Sandwiches Recipe from Food Network
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No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.