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cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
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Recipe courtesy of Dan Barber, executive chef and co-owner, Blue Hill and Blue Hill at Stone Barns.
cooking.nytimes.com
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little These succulent brussels sprouts are served there and at her Thanksgiving table every year “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr
www.allrecipes.com
A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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Mix together early in the day, or better yet the night before. If you put the asparagus in the dressing while still hot, it will absorb more of the flavor