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cooking.nytimes.com
Festive dishes in Israel and throughout the Middle East often include rice and lamb This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest It is perfect for Rosh Hashana or any seasonal holiday gathering
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A flavorful chicken casserole from the Provence region of France with chicken breasts, green onions, cherry tomatoes, herbs, and cheese.
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Creamy ricotta cheese sits between layers of roasted eggplant in this cheesy, spicy vegetarian dish for two.
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