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cooking.nytimes.com
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand The local lamb is also a good deal.
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Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Get Lobster Vol au Vent with Orange Cognac Sauce Recipe from Food Network
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Get Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce Recipe from Food Network
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Get Spring Lamb Stew Recipe from Food Network
cooking.nytimes.com
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Chicken Cheddar Shells with shredded chicken, broccoli, white Cheddar and creamy Alfredo sauce, is a simply delicious dish your family will love.
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Your family will love this meat loaf that has a cheese stuffing, woven bacon on top, and a tangy pineapple glaze.
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A long simmer of tomatoes with ground beef and pork is wonderfully flavored with mushrooms, rosemary, oregano, thyme and a generous measure of red wine. This versatile sauce can be used in your favorite pasta dishes.
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Get Meat Luvrz Pizza Rolls Recipe from Food Network
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Get Thursday Turkey Meat Loaf Recipe from Food Network