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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.
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In this Lithuanian dish, potatoes are processed with onions, topped with crispy-fried salt pork, and baked until golden brown.
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Round steak simmered in ketchup and onions makes a great gravy to spoon over mashed potatoes. This was a family favorite recipe.
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A Jewish-American breakfast classic becomes an addictive appetizer.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned diced tomatoes give a different flavor to this broccoli soup.