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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In a hurry? Just drench chicken with premixed salad dressing and coat with bread crumbs, and dinner is 30 minutes away.
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A delicate veal sausage packed with flavor—it beats store-bought every time.
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This cauliflower Tuscan soup is great take on the famous Italian soup zuppa Toscana with cauliflower, kale, navy beans, sausage, and cream.
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A fast pasta dish flavored with white wine, garlic, and lemon.
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Straight from The Firehouse Kitchen, this delicious pizza can be customized for any taste.
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This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.