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This is a meatloaf piled high with spicy shrimp The chef David Burke created the dish for the Stadium Grill.
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A quick stew of vegetables, Moroccan spices, and chickpeas.
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This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.