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Get Casa Chimayo Red Posole Recipe from Food Network
Ingredients: pork, salt, bay leaf, onion, cloves, cumin, chile
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Make your own version of this taqueria staple.
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The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich bacon-wrapped roast turkey recipe with pear cider gravy.
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Get Pickled Cauliflower Salad with Chanterelles and Fennel Recipe from Food Network
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Get Salmon and Dill Chowder with Pastry Crust Recipe from Food Network