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Showing only recipes by “ Naomi Duguid.”

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7539
quick-asparagus-stir-fry

Quick Asparagus Stir-Fry

Asparagus in season is one of life’s great pleasures. In this Nepali stir-fry, it cooks in a simple flavor paste of cooked onion, garlic...

7540
beets-with-tropical-flavors

Beets with Tropical Flavors

Beets are a common Sri Lankan vegetable, which always catches us a little by surprise. They seem like such hearty, cold-weather root vege...

7541
tiger-shrimp-with-onions

Tiger Shrimp with Onions

The word for “shrimp” in Bengali is chingri, so this is a chingri jhal, or stir-fry with shrimp. The base of the dish is mustard oil fla...

7542
andhra-scrambled-eggs

Andhra Scrambled Eggs

We eat more eggs, more omelets and scrambled eggs, traveling in the Subcontinent than we do at home. We’re not sure why, but part of it ...

7543
nepali-grilled-chicken

Nepali Grilled Chicken

Nepali chefs are famous in the Subcontinent, just like Filipino rock musicians in Asia. Nepali chefs have been cooking restaurant food, ...

7544
cumin-coriander-beef-patties

Cumin-Coriander Beef Patties

This is the best and easiest way we know to eat ground beef—succulent, delicately scented with cumin and coriander, and pretty with fres...

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9025
hearty-vietnamese-beef-noodle-soup

Hearty Vietnamese Beef Noodle Soup

Pho (pronounced like the French word for fire, feu) means “noodle,” as well as “noodle soup,” and bo means “beef.” In this classic pho, ...

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9026
lime-juice-yin-yang

Lime Juice Yin Yang

Simple but elegant, this little condiment is still our favorite combo with beef of every kind, as well as a brilliant way of serving sal...

9027
vietnamese-must-have-table-sauce

Vietnamese Must-Have Table Sauce

Nuoc cham is the basic Vietnamese sauce that goes on the table at almost every meal. It brings out the flavors of the food and sparks th...

9028
vietnamese-peanut-sauce

Vietnamese Peanut Sauce

Nuoc leo may read like a close cousin of satay sauce, but it’s very distinctively Vietnamese. It's a little chunky and salty, and reddis...

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