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Get Honey Mustard Slaw Recipe from Food Network
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Not as sweet as the store-bought tea, with great spice.
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Panch phoron is most common in northern India, where the majority of seed spices are grown.
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Cashews, coconut milk, and silken tofu are the secret ingredients in this rich vegan dessert.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Achiote Paste Recipe from Food Network
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Turn your favorite savory breakfast into your new favorite savory popcorn.
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A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
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A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
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Former pastry chef, Malika Ameen started By M Desserts online, selling pastry-chef-style sweets flavored with unusual spices.