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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken and Broccoli Stir-Fry Recipe from Food Network
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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This recipe is by Daniel Patterson and takes 4 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Warm Kobe Beef with Truffle Tea Recipe from Food Network
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Get The Ultimate Cuban Sandwich Recipe from Food Network
cooking.nytimes.com
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
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Get Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread Recipe from Food Network
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Spicy, piquant flavors intensify with every bite of Chef John's baked Chennai chicken wings, which are rubbed with an Indian spice mix and tossed in a bold ginger-vinegar sauce.