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This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cuban Picadillo Recipe from Food Network
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This chicken thigh recipe brings the flavors of Mexico and the Philippines together in one delicious dish.
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John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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A savory stew made with 'good luck' black-eyed peas, ham hocks and shredded napa cabbage gets a kick from cayenne pepper and Cajun seasoning to make a terrific New Year's Day dish.
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Get Grilled White Fish with Chermoula Recipe from Food Network
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Get Parker's Beef Stew Recipe from Food Network
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Get Bulgur Salad with Green Onion Vinaigrette Recipe from Food Network
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In Chicken Marbella, as this dish is commonly known, chicken marinates in a sauce of prunes, green olives, garlic, olive oil, and seasonings. It is well worth the time it takes to make, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well.
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Get Creamy Red Pepper Soup Recipe from Food Network
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Get Spring Lamb Stew Recipe from Food Network
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Get Sweet and Spicy Short Rib Tacos Recipe from Food Network