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A recipe for grilled chicken and squash kebabs is easy and healthy, too — it provides 40% of the recommended daily dose of potassium. Recipe: Self Charles Brutlag/shutterstock
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Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the chicken and vegetables to the soup mixture and stir to coat.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
The recipes in the first edition are "basic" according to a modern review, and many are "grossly outdated"; there are several recipes for hamloaf and an "international" recipe for "Spaghetti Oriental". [12] A recipe for tuna and Jell-o pie from a 1965 cookbook was featured in a BuzzFeed listicle of "truly upsetting vintage recipes". [13]
The Moosewood Cookbook Recipes from Moosewood Restaurant In the Dewitt Mall Ithaca, New York. Moosewood Restaurant. (self-published) Katzen, Mollie (1977). Moosewood Cookbook. Ten Speed Press. ISBN 0-913668-68-0. Katzen, Mollie (1982). The Enchanted Broccoli Forest: And Other Timeless Delicacies. Berkeley, CA: Ten Speed Press. ISBN 978-0898150780.