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Learn to make a fresh guacamole recipe and never return to store-bought. Using cilantro, scallions, and serrano chiles, throw this recipe together in ten minutes...
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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
cooking.nytimes.com
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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This is a hearty Russian vegetable soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
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When a recipe calls for a box of Jiffy Corn Muffin Mix, here's a clone recipe you can make at home. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin...
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
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Breaded and fried zucchini with onions.
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Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.
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Get FRIED SWEET PLANTAINS (PLANTANOS MADUROS) Recipe from Food Network
Ingredients: plantains, vegetable oil