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Sauce

Sriracha-Soy Sauce over Egg Noodles

Sriracha–Soy Sauce over Egg Noodles

This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu.

Spicy Tofu Stew

Spicy Tofu Stew

Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.

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Pasta Marinara Frittata

This is a good way to use leftover spaghetti or even linguine—simply substitute 3 cups cooked pasta for the uncooked spaghetti.

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Asian Edamame Dip

For a pretty presentation, serve this dip with cucumber spears, blanched sugar snap peas, celery, and jicama sticks. Mini rice cakes or crackers also make a nice accompaniment.

Broccoli Slaw Salad with Five-Spice Tofu

Broccoli Slaw Salad with Five-Spice Tofu

 This crunchy salad comes together quickly and can be made in advance. Five-spice pressed tofu and Chinese black vinegar can be found at most Asian grocery stores. Chinese black vinegar, in particular, is worth seeking out for its malty sweet quality.

Banana and Black Bean Empanadas

Banana and Black Bean Empanadas

A more healthful variation on the classic Argentinean pastry, these empanadas call for whole-wheat flour and are baked instead of deep-fried.

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Potato Pancakes with Avocado Salsa

Laura McAllister is a nurse who loves to cook and create new recipes. Her hobby is reading cookbooks and entering recipe contests. To her advantage, her husband eats anything she cooks.

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Sephardic Stuffed Cabbage

The culinary tradition of Sephardic Jews is laced with Mediterranean flavors like garlic, tomatoes, and spices.

Grilled Eggplant Stacks

Grilled Eggplant Stacks

Grilling is the perfect method for cooking eggplant, and the Grilled Red Pepper Romesco Sauce is a perfect means of flavoring the eggplant.

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