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Food & Wine

MAGAZINE

October, 2007

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appetizers(5) | beef(4) | chicken(9) | desserts(6) | drinks(5) | eggs(5) | fish(13) | fruit(2) | halibut(1) | lamb(1) | main(37) | pasta(3) | pork(4) | salad(5) | salmon(2) | sausage(2) | shrimp(4) | sides(7) | stew(2) | vegetarian(1)

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Crunchy Vietnamese Chicken Salad

(Food & Wine, October, 2007)

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Deep fried shallots add a lot of flavor, but also a lot of fat. Lightly frying them or grilling would make this salad a healthier option.

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On October 27, 2008, 12:55 pm peggy said:

During these Indian summer days, an entree salad is often just the thing for lunch or dinner. Like many Asian dishes, this one requires a fair amount of slicing and chopping, but you will be well rewarded for your efforts. (Better yet, get a spouse or other friend to help with the prep.) To save time, you'll probably want to pick up a rotisserie chicken; and if your local Asian market sells containers of fried sliced shallots, buy them, as well. This aromatic salad is fresh with Southeast Asian flavors, fast, healthy, and--yes--crunchy. It also makes a satisfying dinner when paired with your favorite artisan bread and a glass of chilled Sauvignon Blanc.


Aromatic Braised Lamb with Prunes and Pine Nuts

(Food & Wine, October, 2007)

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Asian-Spiced Short Ribs

(Food & Wine, October, 2007)

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Bittersweet Chocolate Mousse

(Food & Wine, October, 2007)

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Blackberry and Apple Crisp with Nut Topping

(Food & Wine, October, 2007)

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Braised Chicken with Oaxacan Chocolate Mole Sauce

(Food & Wine, October, 2007)

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Brewsky Sangria

(Food & Wine, October, 2007)

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Caramelized Broccoli with Garlic

(Food & Wine, October, 2007)

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Caribbean-Style Sliced Salad

(Food & Wine, October, 2007)

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Cheddar-Semolina Grits

(Food & Wine, October, 2007)

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Chicken Breasts with Leeks and Pine Nuts

(Food & Wine, October, 2007)

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Chicken Cutlets with Green Olive and Currant Pan Sauce

(Food & Wine, October, 2007)

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Chicken Cutlets with Tomato-Dill Sauce and Feta

(Food & Wine, October, 2007)

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Chicken with Catalan Picada

(Food & Wine, October, 2007)

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Classic Deviled Eggs

(Food & Wine, October, 2007)

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Cocoa Tuiles with Nuts

(Food & Wine, October, 2007)

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Creamy Anchoïade with Crudités

(Food & Wine, October, 2007)

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Creamy Refried Beans

(Food & Wine, October, 2007)

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Crispy Turkey Cutlets with Walnut-Sage Sauce

(Food & Wine, October, 2007)

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Cumin-Scented White Rice

(Food & Wine, October, 2007)

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Duck Confit with Turnips

(Food & Wine, October, 2007)

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Dulce de Leche Crispies

(Food & Wine, October, 2007)

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Eggplant Ravioli with Gewürztraminer and Bacon

(Food & Wine, October, 2007)

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Fried Veal Cutlets with Herb Salad

(Food & Wine, October, 2007)

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Galician Fish Stew

(Food & Wine, October, 2007)

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