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In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Raffy's Turkey Sausage and Chestnut Stuffing Recipe from Food Network
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Get Creamy Latin Pasta Salad Recipe from Food Network
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This wild boar carnitas tacos recipe includes a crunchy, tangy jicama-mango salsa perfect for the big game, tailgating, or Cinco de Mayo.
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Here we coat the shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders, and flavor the quinoa with a vibrant pistou.
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This spicy sausage dressing courtesy of Emeril Lagasse is based on his mother's Portuguese-influenced Thanksgiving recipe.
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A recipe for ranch-style beans with the Tex-Mex flavors of cumin, chili powder, ancho chiles, jalapeño, and a smoky ham hock.
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This Thai shrimp and clam curry with lime and basil gets a subtle kick from red chile paste; spoon over brown rice for a satisfying dinner.