Awhile ago a member asked this question, and I would like to resurrect it. I will start with 2 recipes I make often: Pepper Beef Steak by Edamame 2003 - It is very forgivable; I often add more ginger or less garlic, I sometimes add quartered onions, or cashews, or make more sauce. You can marinate the steak in advance as well as chop the vegetables. It doubles quite nicely. A great entree. I also make Lapadia's Apple Jalapeno Slaw whenever I am serving BBQ, Mexican food, or sandwiches that benefit from a nice slaw. This slaw is fresh, with a nice bite in the vinaigrette.
It's a world apart from the Norooz of my grandmother, but not when it comes to food
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