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This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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Get Barbecued Chinese Chicken Lettuce Wraps Recipe from Food Network
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It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.