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cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
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Get Chicken Cacciatore Subs Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Garlic Halibut with Tomato-Caper Bruschetta Recipe from Food Network
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
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Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
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Get Caesar's Palace Salad Recipe from Food Network
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www.delish.com
This fun riff on pesto uses scallions and parsley in place of basil.