Going global these days isn't difficult. In fact, it's hard not to have a menu that's influenced by the flavors and ingredients of world cuisines. This month's recipes demonstrate the wealth of inspirations available to today's chefs. We're providing the recipe for Peruvian Quinoa Salad with Avocados from Andina Restaurant in Portland, and a Vietnamese Scrambled Egg Banh Mi from Chef Gabrielle Hamilton of Prune in New York City. Check out the Indian-Spiced Potato and Spinach Bajé recipe; ...
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