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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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This recipe is by Daniel Patterson and takes 4 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!
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Get Super-Zesty Potato Salad Recipe from Food Network
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Get Super Zesty Potato Salad Recipe from Food Network
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Get Pickled Herring Recipe from Food Network
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Get Winning Deviled Ham and Cheese Sandwich Recipe from Food Network
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Get Grilled Potato Salad With Bacon-Scallion Vinaigrette Recipe from Food Network