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This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Awarded Most Photogenic at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.
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Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
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Marinated tofu, apple, and Napa cabbage make for a flavorful roll.
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