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cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...
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Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.
cooking.nytimes.com
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex And because it calls for only one pan, clean up is minimal
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Get Irish Stew Recipe from Food Network
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Get Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is not a recipe for a chicken dish Instead, you get a whole chicken dinner, which comes together easily and without fuss by roasting everything at the same time on sheet pans, which emerge from the oven more or less simultaneously The chicken comes out crunchy-skinned and juicy, the sweet potatoes soft and succulent and scented with thyme, and the broccoli rabe crisp-leafed and tender-stemmed
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Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.
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Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.
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This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
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Get Wild Boar Floridian Sausage Recipe from Food Network