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cooking.nytimes.com
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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Get Easter Goat Roasted on a Bed of Scallion Greens Recipe from Food Network
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
www.chowhound.com
Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
Prep these fruity, creamy oats the night before and in the morning you've got a quick, fresh breakfast.
cooking.nytimes.com
This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
www.delish.com
Mango and tarragon conspire to make this chicken salad unusually delicious.
cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
www.simplyrecipes.com
Sour cream based horseradish sauce. A great addition to steak or pork roast, and easy to make!