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cooking.nytimes.com
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness But feel free to leave them out for something more traditionally beige
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An easy chicken soup recipe with tons of flavor from sautéed chicken breasts, Italian sausage, and basil pesto, and filled with zucchini and hearty white beans.
cooking.nytimes.com
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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This beef stew, richly flavored with dark beer, slowly cooks down until tender with carrots and onions. It's served on buttery cabbage mashed potatoes.
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Get Escovitch Fish Sliders Recipe from Food Network
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Get Baked Pita Chips with Charred Three Onion Dip Recipe from Food Network
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This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.
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Lemon-marinated salmon is served with creme fraiche sauce and a bright watercress salad in this tasty and gourmet dinner that serves 3.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken flautas, also known as rolled tacos, are tortillas filled with seasoned chicken and deep-fried for a tasty Mexican-inspired appetizer or meal.