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At Besh Steak, chef John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork, and chicken liver sautéed in duck fat. At home, use store-bought empanada dough instead of making your own.
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cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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Rice is sauteed with onion and garlic, then simmered with pimento peppers.
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An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice.
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Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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These pinto beans require almost no attention. Soak the dried beans overnight, then place them in the slow cooker with onion, garlic, and jalapeno pepper for beans by dinnertime.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
cooking.nytimes.com
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
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Made with prepared broth, frozen wontons and vegetables, this quick, Chinese inspired soup is a simple and filling dish any night of the week.