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This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe doesn’t take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter At the end, you’ll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.
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Shrimp in a spicy peanut sauce are served with rice noodles, cilantro, peanuts, and yogurt for a refreshing Thai-inspired meal.
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This cowboy-style recipe for pinto beans turns legumes, tomatoes, barbecue sauce, chile peppers, and cumin into a warming stew or side dish.
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This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!