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slideshows how to make gorgonzola parmesan twists
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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
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This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice.
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Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.
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Add sweet, fiery heat to everything from fried chicken to roasted brussels sprouts.
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Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.
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Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.
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If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.
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Swirls of sweet, jammy plum make their way into every bite of this easy no-churn frozen dessert.
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Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.
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Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
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Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.
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Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.
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Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.
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From turkey samosas to pumpkin egg rolls, creative (and weird) twists on Thanksgiving classics from restaurants around the country