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Fresh and pickled ginger make this beef stir-fry come to life.
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For extra chicken flavor, this easy and fast chicken noodle soup recipe cooks vegetables and bone-in chicken pieces in broth instead of water.
cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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A classic chicken pot pie recipe, with juicy poached chicken, leeks, cremini mushrooms, carrots, and peas under a flaky crust.
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This easy recipe for Instant Pot® lemon rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.
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This celery victor recipe is a classic salad made from chilled braised celery and a fresh tarragon vinaigrette.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.
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