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This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Penne Alla Betsy Recipe from Food Network
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This Malaysian Potato Casserole from The Malaysian Kitchen cookbook is unlike any you've had before. A rich, spicy-sweet sauce of coconut cream, onion, tomato...
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So flavorful, you won't even notice the noodles are gone.
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Bacon and beer collide to form a heavenly bread.
cooking.nytimes.com
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.