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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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Eggplant and whole wheat pasta add a hearty dimension to this vegetarian spinach lasagna.
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This spicy Korean pork is very good served with rice, kimchi, and salad.
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Get Pittsburgh Salad Recipe from Food Network
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Kidney beans, black beans, and lentils combine for a 3-bean meatless chili that spends all day in the slow cooker.