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This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender.
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Chicken gumbo is a marvelous dish. Take your taste buds on an adventure with this recipe. It is one of my favorites and can be made using ingredients available...
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Three favorite Latin-American ingredients combine here to make one hearty and delicious dish that's welcome any time of year. We recommend Goya canned black beans, which hold up during cooking better than other brands do.
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Beef broth is poured over browned and seasoned cubes of beef in a slow cooker with carrots, celery, barley and thyme in this recipe for a hearty soup which is cooked for 8 hours.
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No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.
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This Sicilian-inspired sauce also pairs well with bucatini-a thick, spaghetti-like pasta with a hole in the center.
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Creamy and spicy, this update on the classic Irish soup will impress any foodie and is hearty enough to be a meal in itself.
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Humble ham and cheese gets a savory Spanish-style makeover.