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cooking.nytimes.com
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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www.allrecipes.com
A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
www.allrecipes.com
Red snapper is cooked with a Mexican-inspired mixture of tomatoes, jalapeno peppers, olives, and oregano, for a light but flavorful meal.
www.delish.com
The chicken finishes cooking in a rich and creamy peanut sauce for a simple dish that makes supper super.