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cooking.nytimes.com
It’s not just cilantro-and-mint salad, of course There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.
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A fragrant, yummy rice dish that's easy to make and a terrific companion for chicken and green beans.
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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This simple orange-flavored cake recipe has the distinct flavor of olive oil and texture of cornmeal for a unique and elegant dessert.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Try this great appetizer recipe for smoked sausages in a tasty sauce.
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
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These ribs are cooked in a barbeque sauce which is out of this world! It contains simple ingredients, yet it gives the ribs great flavor.
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Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
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Get Yukon Gold and Green Chile Hash Recipe from Food Network
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Get Barbequed Tofu Recipe from Food Network