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Snow peas and sliced mushrooms are tossed with sesame seeds and teriyaki sauce.
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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
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Fried tofu is served over basmati rice with a rich, spicy sauce!
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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Beets simmered with garlic, onion and cumin seed.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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Brining a turkey makes for a juicier bird, and this brine--with sage, celery seed, thyme and soy sauce--brings plenty of flavor too.
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Toasted almonds and ramen noodles are tossed in a creamy dressing for an addictive summer salad.