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This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Champagne sorbet recipe, perfect dessert for the holidays or special occasions.
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This recipe is by Bryan Miller and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts bathed in a creamy, wine-tinged sauce, draped with Swiss cheese, and topped with herbed croutons.
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