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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
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An appetite-piquing salad with peppery greens and tart pineapple.
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Grilled asparagus with fresh eggs, black olives, and shaved dry Jack cheese makes an enticing spring appetizer.
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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This twist on jasmine rice makes a full-flavored side dish.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
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My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
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Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
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Get Falafel: Chickpea Patties Recipe from Food Network