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cooking.nytimes.com
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved “60-Minute Gourmet” columns His version of the classic casserole calls for slices of pork loin, a “lean, moist and versatile” option, Mr Franey said, which are pounded thin then breaded and pan-fried until golden
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
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This recipe is sure to be a fast family favorite.
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This beef stew is my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich and aromatic tomato sauce.
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This salad recipe is a taste of summer in Nice, with hard-boiled eggs, tuna, potatoes, olives, and green beans.
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Get South Indian Spicy Lentil Stew Recipe from Food Network
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Minestrone soup is one of life's great pleasures. Serve with thick slices of toasted Italian country bread and enjoy a timeless classic of Italian cooking.
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Get Taco Tuesday Salad Recipe from Food Network
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