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Freshly grated horseradish root spices up beautifully grilled yellowfin tuna steaks in this fabulous recipe.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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Chicken is stewed with turmeric, shiitake mushrooms, garlic, onion, and brown rice in this one-pot weeknight meal you can make in 30 minutes.
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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This classic creamy coleslaw is loaded with cabbage, kohlrabi, celery, carrots, and onion!
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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
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Seasonal fresh mushrooms and baby corn are stir-fried with fish sauce, light soy sauce, and oyster sauce for a quick Thai side dish with Chinese influences.
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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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This low-carb chicken casserole has a base of riced cauliflower blanketed with broccoli, chicken, Alfredo-garlic sauce, and Cheddar cheese.