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This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An honest Mexican recipe for pinto beans using bacon, chiles and cactus.
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take advantage of spring's abundance of fresh rhubarb with this slightly spicy and colorful rhubarb salsa! Best made with thin stalks of rhubarb.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
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An easy pork taco recipe from chef/restaurateur Traci Des Jardins, plus her recipes for salsa verde and guacamole, perfect for a Super Bowl party.
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Another version of the classic cream cheese, dried beef, and green onion combination. It can be varied by adding bacon bits, ground nuts, chopped olives, or whatever you like.
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