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cooking.nytimes.com
Squat, glazed ceramic bean pots lurk in cabinets all over New England They're traditional for Boston baked beans, but enameled cast iron is faster Beans in cast iron can be brought to a boil over a burner before the dish goes into the oven; this saves about an hour.
cooking.nytimes.com
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Microwave Ginger-Soy Flounder with Snow Peas Recipe from Food Network
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.
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A deliciously sticky, ginger, and garlic glaze coats oven-baked chicken wings in this recipe perfect for football snacks.
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Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.
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This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade.
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The Chinese Buddhists are very strict vegetarians, but they savor each bite and are not opposed to a succulent delight like this dish. Beware of attachment to...
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Get Braised Salmon Mediterranean Style Recipe from Food Network
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Get Rabbit and Dumplings Recipe from Food Network
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Get Lemon Lavender Cupcakes Recipe from Food Network
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Get Chicken Soup with Matzo Balls Recipe from Food Network