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This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
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Chicken breasts, artichokes, and mushrooms are perfect partners in this quick and easy recipe with a flavorful sauce.
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A boneless version of buffalo wings with a crunchy coating and tangy blue cheese coleslaw.
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