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cooking.nytimes.com
Stroganoff actually has a French connection going back to the 19th century Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine
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cooking.nytimes.com
This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce
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This seafood risotto with mussels, clams, and shrimp is a classic, flavorful Italian dish you can serve at casual or formal dinner parties.
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The combination of ground pork and veal gives these meatballs a deliciously rich quality that you won't get with ground beef.
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This chunky vegetable soup is thick with potatoes, edamame, okra, kale, and corn. You won't miss the meat in this hearty stew-like meal.