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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty fusion of the Spanish tortilla española and a scandalous frittata.
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Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor!
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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This fried onion-topped tuna casserole is great for a quick meal. Red and green bell peppers, carrots, and zucchini give it color, and it's topped with mozzarella or Cheddar cheese.
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Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
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Ground beef, kidney beans, tomatoes, and seasonings are simmered together creating a slow cooker chili perfect for cold weeknight evenings.