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This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Lets combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wr
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This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong's Yardbird. After being battered and fried, the cauliflower florets are tossed with a sweet and fiery sauce made with gochujang, the pepper paste that is a staple of Korean cookin
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Garlic paste, lemon juice, and bacon provide a lot of flavor for this Swiss Chard side dish.
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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Potatoes, walnuts, and oats form the base of these no bean veggie burgers. They are quick and easy to prepare and a tasty meat replacement.
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Shoyu chicken drumsticks is a very Hawaiian dish that is very easy to make in the Instant Pot(R). Make sure you serve it with rice as the sauce tastes fantastic over it.
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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Chopped Israeli-style pickles and peas and carrots liven up this mayonnaise-based potato salad.