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This recipe is by Craig Claiborne and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is adapted from a Richard Olney recipe Even in winter it is possible to find turnips that are not fibrous or spongy (Those, Mr
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Chicken drumsticks marinated with lime juice, garlic, and spices are roasted until dark and tender in this recipe that's sure to please.
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A savory bread pudding loaded with herbs and pecorino cheese.
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Mark Canlis, co-owner of Seattle's Canlis restaurant adds a little whisky to bacon, along with brown sugar, to caramelize and flavor it. In Scotland, they use "rashers," or ham-like Canadian bacon.
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This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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A healthy baked chicken breast nuggets recipe.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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