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cooking.nytimes.com
One of the singular pleasures of eating out in New York City in the early years of the new century was the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali's flagship restaurant on Waverly Place in Greenwich Village The delicate pasta triangles glistened beneath a velvety sauce made of crushed squab liver livened with capers and anchovies So I set out to make the things myself, at home
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Heirloom potato salad with a light vinaigrette.
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This is a fun way to make small individual meatloafs in less time but with a twist. I love meatloaf but am always looking for a new way to make it. This combines...
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Prime rib, baked potatoes, and onions are layered over a sour cream base in this fancy version of pizza using leftovers as the toppings.
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I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of...
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Get Chickpea Salad Recipe from Food Network
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