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cooking.nytimes.com
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
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Get Penne with Vodka Sauce Recipe from Food Network
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Get Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe from Food Network
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Get Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Recipe from Food Network
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These hearty portobello burgers, topped with pesto and a carrot-fennel slaw, are satisfying, and easy to prepare in the toaster oven.
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Get Corned Beef Hash Recipe from Food Network
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Get Top Brass Tossed Salad with Italian Dressing Recipe from Food Network
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Get Zucchini Ribbon Pasta Recipe from Food Network
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