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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • A hearty bowl of Mapo Zucchini glistens with spicy, umami-rich sauce, the tender squash and pork topped with a fragrant sprinkle of Sichuan pepper.
      Mapo Zucchini
    • Spicy kimchi and poached chicken in a salad.
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    • Easy, spicy Curried Green Bean Salad.
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    • A side view of Carrot Kinpira, showing off its glossy strands and bold black sesame accents.
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    • Mentaiko Shiraae on a plate with shiso leaves.
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    • A stack of Chinese Pickled Cucumbers in a ceramic bowl.
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    • A close-up shot of Bacon Broccoli Pasta shows each penne coated in a silky green sauce, with bits of crispy bacon peeking through for a savory punch.
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    • A close up of beautifully crisp rösti pancakes stacked in a wooden serving dish, showcasing irresistible golden-brown crispness.
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    • Salted cucumber and celery combined with basil leaves and sushi vinegar.
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    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
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    • Cole slaw with a no mayo dressing.
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    Home » Type » Soups & Stews

    Tocanā de Cartofi

    January 12, 2022 by Marc Matsumoto Leave a Comment

    Tocanā de Cartofi on a plate

    Travel has always been a source of inspiration for me. Whether it's the discovery of a dish that's new to me or learning traditional techniques to master an old favorite, there's nothing more exciting to me than to explore the culinary treasures of a place I've never been.

    Unfortunately, I haven't had much opportunity to travel over the past two years, so it's meant finding other venues for inspiration. I came upon this Romanian potato stew on Irina Georgescu's Instagram account.

    Despite being incredibly simple, it's brimming with smoky umami thanks to an abundance of onions along with a dash of smoked paprika and roasted mild peppers marinated with vinegar and garlic adds a contrasting brightness that keeps your taste buds from getting bored. I can't guarantee it's a traditional method of making it, but I can assure you that this is obscenely delicious... Like, wipe your plate clean with a hunk of bread tasty.

    This recipe first appeared on norecipes.com but due to its age I've moved it here to my personal recipe archive. Check out the full No Recipes Archives for more older recipe or check out some of my favorite recipes.

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    Welcome! I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. You’ve stumbled upon my secret stash with over 150 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. Please consider becoming a member to access to this recipe, or you can check out some free recipes here.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)

    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
      Mentaiko Butter Potatoes

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