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Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.
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Serve this black cheese ball with blue corn chips or dark rye toast for a ghastly presentation. It's punchy, just like you'd expect cheese of the dead to taste. You can find black sesame seeds at a reasonable price at most Asian markets.
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This mellow sweet potato and cabbage soup with turkey bratwurst is made in the slow cooker.
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Cheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.
cooking.nytimes.com
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
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Get Seared Mahi-Mahi with Saffron Risotto and Mango Sauce Recipe from Food Network
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Get Roasted Veal Oscar with Sweet Maine Lobster, Asparagus, and Sauce Choron Recipe from Food Network
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Red Cooking Wine is the secret ingredient in this classic chili recipe.
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
cooking.nytimes.com
A beautiful dessert made from any great summer fruit — figs, nectarines, apricots, plums — that, yes, takes a little time The reward is in the wow factor you get from the result — and in the flavors it provides Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy