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This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
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This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
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Pork loin roast recipe with cooked apples and cabbage
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A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.
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