| COOK THIS NOW  I recently learned how to make fresh Thai green curry paste in a blender and love the bright herbaceousness it brings to my dishes (not to knock store-bought pastes, which can also be pretty decent if you know which one to buy—here’s our favorite). The hardest part of making fresh paste is finding the right ingredients; once you do that, it’s as easy as making blender pesto or hummus—and the taste is so complex that it’s the only thing you need to flavor a simple weeknight dinner, like this one-pan vinegar chicken.  What We're Talking About
  
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