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cooking.nytimes.com
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get The Ultimate Cuban Sandwich Recipe from Food Network
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This pasta featuring shrimp in a butter and garlic sauce is topped with 3 cheeses and baked until golden brown and bubbly.
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This recipe makes enough braised pork filling for both the fried tamales and one 10-inch Tamal Pie.
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Get Pork Loin, Sauerkraut and Dumplings Recipe from Food Network
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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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This robust Italian soup recipe is perfect for family dinners and lunch the next day if there's any left.
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Get Chicken Croquettes Recipe from Food Network