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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.
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This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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This punch recipe is the perfect summer wine cocktail: muddled blackberries, lime juice, vodka, and rosé.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Jicama and Honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.
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Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.
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Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
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Get Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing Recipe from Food Network
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Get Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives Recipe from Food Network
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Get cozy with a bowl of this 20-minute soup.