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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very simple way to cook chicken breasts where they come out tender, moist and full of flavor.
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This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
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