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Cooking a lemon and dill seasoned whole salmon fillet on a smoldering cedar plank adds a touch of smoke to a beautiful fish!
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An easy blend of pickles, onions, and your favorite mustard. Your hot dogs will thank you.
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Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.
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A deep-fried egg roll with the flavor of a cheeseburger.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Whole Roasted Turkeys with Fennel Spice Rub Recipe from Food Network
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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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Oranges, mangoes, and chia seeds come together in this bright orange smoothie that is perfect for a pre- or post-workout drink.
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This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cucumber Lime Martini Recipe from Food Network