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Panko

A light, crispy and flaky breadcrumb used in Japanese cooking. The texture tends to be courser than traditional western style breadcrumbs and is well suited to pan-frying and deep-frying. Although Panko can easily be found in Asian markers, it is becoming more popular and readily available in grocery stores of all stripes and sizes.

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Bowl of vibrant red beet soup with chunks of beets, placed on a beige cloth near a pot and wooden spoon on a kitchen counter.

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65 min • Moderate • 4 to 6 servings

Colorful sautéed bell peppers and onions in a white bowl, with garlic, olive oil, and a cast-iron skillet in the background.

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25 min • Easy • 2 to 4 servings

Chocolate biscuit cake dusted with powdered sugar, served with whipped cream on a plate, kitchen setting in the background.

Chocolate. Sweet. Good. Easy. Quick.

80 min • Easy • 6 to 8 servings

Poached egg on toasted bread with runny yolk, served on a plate beside a stove and pepper mill.

Perfect poached egg

10 min • Easy • 1 serving

Bowl of rice topped with black beans, salsa, shredded cheese, and a dollop of sour cream, set on a wooden kitchen countertop.

South of the border beans and rice

40 min • Easy • 4 to 6 servings

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