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cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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A quick, easy chicken pho recipe. You will need rice vermicelli noodles, a rotisserie chicken, chicken broth, basil, mung bean sprouts, and Sriracha.
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Make Mexican empanadas from scratch using this basic, 5-ingredient recipe that makes a versatile dough for either sweet or savory turnovers.
www.simplyrecipes.com
Step-by-step detailed instructions and photos on roasting a goose.
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Simmer round steak with tomatoes, green bell pepper, and onion on the stove top for a tender main dish.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
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Cookies aren't exactly health food. But these great-tasting cookies don't have any extra sugar. So enjoy them anytime!
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
cooking.nytimes.com
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird — fast Before roasting, the bird’s legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared That jump-starts the cooking of the dark meat (which always needs more time than the white meat)
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Baby carrots baked with onions, honey and spices.