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cooking.nytimes.com
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009 The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled The end result is a refreshing soup, full of flavor.
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A classic potato and corn chowder recipe.
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!
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Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.
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I love ham and eggs so I adapted that idea for a great tailgate dish. Easy to make, easy to transport and really easy to eat.
cooking.nytimes.com
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness Just add grilled cheese.
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