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Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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To cook this seafood-and-chorizo paella, use the grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity's sake.
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This is an evolution of classic vinegar-based German potato salads, lightened with fresh herbs, and with green beans for texture and variety. It can be eaten...
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This recipe proves you don't need a wok to make stir-fry.
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An Italian dinner-cake recipe: crispy cornmeal around a creamy, white-bean-filled inside, served over a salad of spinach and frisée.
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This version of the soulful soup classic is made with a Polish twist, adding kielbasa to make the soup into a hearty meal for cool-weather evenings.