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This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor
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This pulled pork made in an Instant Pot® is an easy, flavorful main dish that's perfect for feeding a crowd and entertaining.
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Get Vegetarian Jambalaya Recipe from Food Network
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Get Mexican Shrimp Burgers Recipe from Food Network
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Get Halibut in Escabeche Recipe from Food Network
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Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.
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Spicy, tandoori-spiced chicken breasts are grilled and served with an Italian-inspired salad.
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These amazing, light, and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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Get Rioja Braised Lamb Shanks with Chorizo and Garlic Recipe from Food Network
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Get Spiced Apple Lasagna Recipe from Food Network