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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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“Why don’t you just cook something that tastes really good?” Julia Reed’s mother said that, chiding her daughter, a writer of uncommon style and wit who used to contribute food essays and recipes to The New York Times Magazine Her mother thought Ms Reed spent too much time thinking about complicated, over-the-top recipes at the expense of simple, honest American cooking that draws compliments not because it looks amazing, but because it’s delicious
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This stir-fried eggplant recipe is cooked with soy sauce, fish sauce, tamarind paste, garlic, and sherry for a fast weeknight vegetable side dish.
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Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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I came up with this dish after I forgot to go shopping. I used only some pantry staples and some random ingredients I had on hand.
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Get Pea Salad with Basil and Pea Shoots Recipe from Food Network
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Get Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki Recipe from Food Network
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Get Spicy Pumpkin and Collards Recipe from Food Network
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Get West Virginia Style Hot Dog Recipe from Food Network
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This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
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Get Nathan's Chunky Chicken Quesadilla Recipe from Food Network