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This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over.
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This is everything we want in a summer meal: Fast, easy and super fresh.
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This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
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Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.
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You won't be the lone star in the kitchen with this flavorful one skillet Texas-style chili.
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This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons) We like it with fresh berries If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
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