Search Results (4,883 found)
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
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Have a classic poutine with beef gravy dish without traveling to Canada. You make a rich beef short rib gravy with brown ale and roux to ladle over french fries...
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A vegetarian recipe for the grill made with red bell peppers stuffed with Israeli couscous, fontina cheese, zucchini, onion, Parmesan, and basil.
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There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
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Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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Heady red wine + wild pork = delicious.
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Tender spareribs simmered to perfection in your slow cooker.